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:

1. Preheat oven to 350 °F. Line baking sheets with parchment paper.
2. Whisk flour, baking soda, and salt in a medium bowl; set aside.
3. Cream butter and both sugars until light and fluffy, about 3 minutes.
4. Beat in eggs one at a time, then vanilla.
5. Gradually add the flour mixture on low speed until just combined.
6. Fold in the Andes Creme De Menthe chips.
7. Drop rounded tablespoonfuls 2 inches apart onto prepared sheets.
8. Bake 9–11 minutes until edges are set and centers are still soft.
9. 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.