1 (10 oz) bag Andes Creme de menthe baking chips (about 1-2/3 cups)
1 cup powdered sugar
2 TBS Cocoa powder
Optional extra Andes Mints to mix in or mint M&Ms
1. Pour cereal into a large bowl.
2. Pour Mint baking chips into a microwave safe-bowl. Melt in 30 second intervals until smooth when stirred. (Or cook on stove-top on medium-low heat.)
3. Pour melted mints over cereal and gently fold to completely coat cereal.
4. Pour cereal in a large ziploc bag. Mix together powdered sugar and cocoa. Pour in bag and gently shake to coat cereal mixture. Pour onto cookie sheet to cool. Add extra mints or M&Ms if using.
Adapted From Your Cup of Cake
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