Ingredients
1/4 cup butter
6 cups mini marshmallows
7 cups Coco Pebbles
24 Thin Mints (or Grasshopper cookies), chopped
2 cups Andes Creme de Menthe Baking Chips divided
Preparation
Melt butter in saucepan over low heat. Add marshmallows and stir occasionally until melted. Remove from heat.
Stir in Coco Pebbles and cookies, mixing until incorporated. Let sit for 2 minutes, then add one cup Andes baking chips.
Press into prepared pan, and sprinkle with remaining baking chips.
