Andes Peppermint Crunch Chips are perfect to use in your baking projects at Christmastime or for any recipe that you want to incorporate chocolate and a hint of peppermint flavor. They’re perfect for topping cookies, cakes, pies, fudge, candy and more.
Because Andes peppermint crunch baking chips are a seasonal item, they are only found in grocery stores right before Christmas. But that doesn’t matter, because you can make them quite simply yourself. We will show you how.
white chocolate baking chips
red coloring gel paste
double boiler pan or microwave safe bowl
Frequently Asked Questions
Below are some questions that are asked frequently about making homemade Andes peppermint crunch chips.
How Do I Store Andes Peppermint Crunch Baking Chips?
Once your baking chips have been cut and are fully cooled, you can store them in an airtight container or zipped storage bag. You can keep them in the refrigerator or freezer for easy accessibility and use.
How Long Do Homemade Andes Peppermint Crunch Chips Last?
They can last for quite a while if kept in an airtight container in the refrigerator or freezer. There is nothing in them that will spoil right away so unless the flavor becomes freezer burnt or altered by another item in the refrigerator, they can last up to 6 months.
Can I Freeze Andes Peppermint Crunch Chips?
Yes, you can freeze Andes Peppermint Crunch Chips. In fact, we recommend freezing them in order to help maintain freshness for the longest length of time.
Can I Melt the Chocolate In the Microwave?
Yes, the chocolate baking chips can be melted in a microwave safe bowl, rather than using a stovetop double boiler pan. If using the microwave, be sure to microwave in 20 second intervals to keep the chocolate from burning. Stir the chocolate regularly until it becomes smooth.
How To Make Andes Peppermint Crunch Chips
To make Andes Peppermint Crunch Chips, you’re going to melt your baking chips, color a portion of it red, then layer the melted chocolate on a baking sheet. Allow it to cool, cut it and enjoy!
3 bags white chocolate baking chips
red coloring paste
1. Prepare a baking sheet lined with parchment paper or waxed paper.
2. In a double boiler pan melt 1 bag of the white chocolate baking chips.
3. Spread the white chocolate on to the already prepared baking sheet. Spread it in a very thin layer and shake the pan until it is completely smooth.
4. Allow the spread chocolate to cool until it has a dull appearance.
5. Melt 1 bag of white chocolate in the double boiler pan. Color red with a few drops of red food coloring paste. Add ½ tsp peppermint extract and mix well.
6. Spread the red layer thinly and carefully on top of the white layer. Shake the pan to smooth the layer. Allow to cool until it has a dull finish.
7. Finally, melt the final white layer and spread it carefully over the top of the red layer. Shake the pan until smooth.
8. Allow to cool. Cut the peppermint crunch chips as desired before the chocolate fully hardens.
9. Once hardened, store in an airtight container until ready to use.
Ingredient Substitutions & Swaps: Can I Use Coated Melting Wafers for This Recipe?
Yes, you sure can. If you have access to red and white melting wafers, they would be perfect for this recipe. Just melt them the same way you would melt the white baking chocolate chips as listed in our instructions.
Ways to Use Andes Peppermint Crunch Chips
There are so many wonderful ways to use Andes Peppermint Crunch Chips. They not only provide a festive Christmas option, but peppermint is great to use even throughout the winter. Here are some ideas.
Peppermint Crunch Chunkies
Use your favorite chocolate chip cookie recipe and make them even more festive by using your homemade peppermint chips in place of chocolate chips. Load ‘em up for some wonderful enjoyment!
Chocolate Peppermint Crunch Cookies
Use your favorite chocolate cookie recipe and load it up with Andes Peppermint Crunch Chips for a festive holiday or delicious anytime wintertime feeling.
How To Make Chocolate Peppermint Crunch Cookies
Use 1 ¾ cups flour, 2 tsp baking soda, ½ tsp salt, 1 ¼ cups cocoa powder, 2 sticks softened butter, 1 cup brown sugar, ¾ cup sugar, 2 eggs, 1 tsp vanilla, 2 cups Andes Peppermint Crunch baking chips. Bake at 350F degrees for 9-11 minutes.
You can also add Ghirardelli peppermint bark and chopped candy canes for some additional crunch and flavor.
Make-Ahead Christmas Cookies
Make-ahead Christmas cookies are a great option around the holidays. It seems that typically schedules fill up with activities, events, and gatherings. Christmas cookies are always a great thing to have on hand, so that they can simply be pulled out whenever they’re needed. They are a perfect time saver.
More Must-Try Holiday Dessert Recipes
Dark Chocolate Peppermint Crunch Cookies
Use 1 ½ cups packed brown sugar, ¾ cup butter softened, 12-ounce package dark chocolate chips, 2 large eggs, 3 cups flour, 1 ¼ tsp baking soda, 1 tsp salt, ½ cup homemade Andes Peppermint Crunch chips. Bake at 350F degrees for 6-8 minutes.
White Chocolate Peppermint Cookies
Use 1 ¼ cup all-purpose flour, ½ cup butter, ¾ cup white chocolate chips, ½ cup crushed candy canes, ½ cup homemade peppermint chips, 1 pinch of salt, ¼ tsp baking soda, 1 pinch baking powder, 1 egg, ½ cup sugar, ½ tsp vanilla extract, ¼ tsp peppermint oil. Bake at 350F degrees for 6-7 minutes.
Peppermint Crunch Andes Candies Fudge
Use 8 oz white chocolate chips, 1 cup Homemade Andes Peppermint Crunch Chips, ½ cup butter, ½ cup water, 1 pkg vanilla flavor instant pudding, 3 cups powdered sugar.
Microwave chocolate, butter and water until melted and smooth. Add dry pudding mix and stir until smooth. Add sugar and mix until dissolved. Pour into a parchment lined pan. Sprinkle peppermint candies on top. Let cool. Serve and enjoy.
Homemade Andes Peppermint Crunch Baking Chips, Reviewed
If you make our homemade Andes Peppermint Crunch Baking Chip Recipe, would you please leave us a review and let us know what you think? We love hearing from our readers!