Andes Crème de Menthe Chocolate Mint Chips, 15 Pounds, 5 Pounds Per Box, 3 Boxes Per Case, 15 Pounds Total

Andes Crème de Menthe baking chips bring the iconic chocolate-mint flavor of the classic Andes candy into a versatile chip form designed for commercial baking. Made with real cocoa and peppermint oil, these chips deliver a smooth, layered mint-and-chocolate taste that melts evenly into cookies, brownies, cakes, and confections. Each case contains three 5-pound boxes, giving bakeries and foodservice operations a convenient bulk supply with manageable portions that stay fresh between uses.

Uses

• Fold into cookie, brownie, and blondie batter for chocolate-mint swirls
• Melt and drizzle over cakes, cupcakes, or donuts for a glossy mint finish
• Stir into ice cream, frozen yogurt, or milkshake bases
• Use as a topping for dessert bars, trifles, and parfaits
• Blend into fudge, bark, or dipped confections
• Incorporate into pancake or waffle batter for a festive breakfast twist

Who Would Benefit

• Commercial bakeries and pastry programs scaling chocolate-mint desserts
• Cafeterias and institutional foodservice operations needing portion-friendly bulk ingredients
• Hypermarkets and grocery delis with in-house bakery departments
• Caterers and event planners building mint-chocolate dessert menus
• Ice cream shops and frozen dessert makers looking for a candy-inspired mix-in

Serving Ideas

• Scatter over mint-brownie sundaes with hot fudge
• Press into the tops of sugar cookies before baking for cracked-mint tops
• Layer into mint-chocolate trifles with whipped cream and crumbled brownie
• Stir into warm cocoa for a candy-cane-season upgrade
• Sprinkle over frosted cupcakes for a colorful, crunchy garnish

Recipes

Andes Mint Brownies

Ingredients:

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 ½ tsp vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ tsp salt
• 2 cups Andes Crème de Menthe baking chips, divided (1 cup for batter, 1 cup for topping)

Steps:

1. Preheat oven to 350 °F. Grease or line a 9 × 13 baking pan.
2. Melt butter and stir in sugar. Beat in eggs one at a time, then add vanilla.
3. Whisk cocoa powder, flour, and salt together; fold into the wet mixture until just combined.
4. Fold 1 cup of Andes baking chips into the batter. Spread evenly into the prepared pan.
5. Bake 25–28 minutes or until a toothpick comes out with moist crumbs.
6. Immediately scatter the remaining 1 cup of chips over the hot brownies; let sit 2 minutes, then spread the melted chips into an even mint-chocolate glaze.
7. Cool completely before slicing into squares.

Typical Customer

Foodservice buyers, bakery managers, and grocery procurement teams who need a kosher-dairy, gluten-free chocolate-mint baking chip in bulk. These customers value consistent flavor, commercial-scale packaging, and an allergen profile free from nuts, peanuts, eggs, fish, crustaceans, and wheat.