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Andes Candies Ice Cream Brownie
a giant andes candy |
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1 box brownie mix
1 pint mint chocolate chip ice cream
56 andes candies
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Prepare and bake brownie mix according to box directions in a 9x13 baking pan. Refrigerate the brownies for 15 minutes. Cut the brownies in half long ways.
Spread softened ice cream on top of the first bromnie half.
Put the other brownie section on top like a sandwich.
Put in the freezer.
Take about 5 Andes candies and chop into tiny pieces.
Put the remaining Andes candies in a double boiler and melt until the colors blend. Pour over your brownie sandwich and smooth around.
While the chocolate is still sticky, sprinkle with chopped candies.
Freeze until 2 or 3 minutes before serving time.
Enjoy!
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Preparation Time: about an hour |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Sharron Wiley
Tennessee
United States |
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| This recipe has been viewed 5240 times. |
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