Andes Creme De Menthe Chips Bulk, 20 Pounds
Andes Creme De Menthe baking chips bring the iconic layered mint-and-chocolate flavor of Andes candies straight into your kitchen. Each chip is a finely chopped candy piece with smooth mint sandwiched between two layers of milk chocolate, delivering the same refreshing taste that has made Andes a favorite for generations. This 20-pound bulk case gives bakeries, cafes, and food-service operations plenty of product to work with.
Uses
- Blend into cookie and brownie batter for mint-chocolate baked goods
- Fold into cake batter or use as a cake filling layer
- Top ice cream sundaes and frosted cupcakes as a colorful garnish
- Add to self-serve frozen yogurt and ice cream topping bars
- Sprinkle over pastries and dessert plates for extra texture and flavor
Who Would Benefit
- Bakeries and cake shops looking for a signature mint-chocolate mix-in
- Cafes and ice cream parlors building topping bars or specialty sundaes
- Caterers and event planners creating mint-themed dessert spreads
- Home bakers who buy in bulk for holiday cookie production or large gatherings
Serving Ideas
- Melt and drizzle over brownies for a mint-chocolate ganache finish
- Press into the top of freshly frosted cupcakes before the icing sets
- Stir into whipped cream for a quick mint dessert topping
- Layer into parfaits with chocolate pudding and crushed cookies
- Scatter over waffles or pancakes for a brunch-worthy mint twist
Recipes
Andes Mint Chocolate Chip Cookies
Ingredients:
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups Andes Creme De Menthe Chips
Directions:
- Preheat oven to 350 °F. Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a medium bowl; set aside.
- Cream butter and both sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla.
- Gradually add the flour mixture on low speed until just combined.
- Fold in the Andes Creme De Menthe chips.
- Drop rounded tablespoonfuls 2 inches apart onto prepared sheets.
- Bake 9–11 minutes until edges are set and centers are still soft.
- Cool on sheets 2 minutes, then transfer to wire racks.
Typical Customer
Commercial bakeries, independent cafés, and frozen-yogurt shop operators who need a trusted mint-chocolate candy chip in bulk quantities. Bulk home bakers who produce large batches for holidays, bake sales, or gift tins also favor this size.




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