Better Than Andes

  • 1 lb. White Commercial Candy
  • 2/3 lb. Chocolate Commercial Candy
  • Green Creme de Menthe
  • White Creme de Cacao
  • Kirsch
  • Red Food Coloring

Line a small pan (I used a 6 X 9) with waxed paper. Divide White Chocolate into thirds. Melt the first and stir till smooth. Add 1 shotglass of Green Creme de Menthe. Stir until mixed and coat bottom of pan. Let sit until firm. Melt next third and follow the same only using White Creme de Cacao. Layer over the first. Let set. Follow above but, this time use a shot of Kirsch and a few drops of red food coloring. Let set until really firm.

Take out by the waxed paper and flop onto a waxed paper lined surface. Trim the sides of the set layers slightly on each side. Line the same old pan again with waxed paper. Heat about 2/3 of the Chocolate until melted. Line the pan evenly with & try to swirl up the sides a bit. Let set until sort of to almost firm & put trimmed layers back in. Meanwhile, melt the rest of the chocolate and then pour over, making sure to coat all. Let set until almost firm (not long) and cut into bite size pieces. (If you let it set too long, the coating will break when you go to cut it.)

You could also freeze the layers & then cut into bite size pieces and dip individually.