Average Rating: 4.333333TOTAL TIME: Prep: 15 min. + chilling
YIELD: 1-1/2 pounds (24 servings).Ingredients
- 1 teaspoon plus 3 tablespoons shortening, divided
- 1 package (10 ounces) Andes creme de menthe baking chips
- 2 cups white baking chips
- 1/2 cup crushed peppermint candies
Instructions
- 1. Line a 13x9-in. pan with foil; grease foil with 1 teaspoon shortening.
- 2. In a microwave, melt Andes baking chips and 1 tablespoon shortening; stir until smooth. Pour into prepared pan. Refrigerate 10 minutes or until set.
- 3. In top of a double boiler or a metal bowl over barely simmering water, melt baking chips with remaining shortening; stir until smooth. Spread over chocolate layer; sprinkle with crushed candies. Cool. Refrigerate 2 hours or until firm.
- 4. Break into small pieces. Store in an airtight container.
Nutrition Facts
1 ounce: 161 calories, 10g fat (7g saturated fat), 3mg cholesterol, 19mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.