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2 boxes Baker’s white chocolate baking squares
1 bag Andes mint baking chips

Break apart the Baker’s white chocolate baking squares and put in a microwavable glass bowl. Microwave for 1 1/2-2 minutes, until melted, stirring halfway through.

Once the chocolate is melted, place a sheet of wax paper on a cookie sheet and spread the melted white chocolate on the wax paper. Allow to cool slightly, but not enough to start hardening.

Sprinkle with the Andes mint baking chips (as many as you want) and place the cookie sheet in the refrigerator for 4 hours until completely hardened.

Remove from the wax paper and break apart into bite-sized pieces. Enjoy!

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