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Andes Mint Tree


This is a design I created in 2004. The funniest thing about this project is my memory of demonstrating it on the live local news. I had it pre-prepared the process in stages, one of which was a tree-shaped Rice Krispie Treat base that I was going to add the chocolate onto.

Well, the station had a new anchor, and during the commercial break he walked over, said “I love Rice Krispie Treats!” – picked up the tree with his chunky man hands, and took a huge bite out of it! I squealed in horror and had only a matter of seconds to get my shizizzle together before the camera light turned on. I shooed him away, and quickly smashed the tree back into a tree shape the best I could, and then wiped my gooey hands off on the back on my expensive black skirt. The rest went off without a hitch. He didn’t last too long at the station. Ironically, last I heard, he is working as a host for an HGTV show!

Overall, this mint tree project is a snap to create, but I must share a secret . . . I’m more of a crafter than a chef, so I learned the hard way that the Rice Krispies treat mixture is sticky. I was very proud to have molded my tree, but when I tried to remove my hands, they were stuck. I did manage to pull them away, but I took half the tree in each palm. Then I reached for the roll of paper towels, and it stuck to my hands, too. I had to call my husband into the kitchen to come clean me up.

Together, we tackled the rest of the process through trial and error. Our finding: Wax paper makes all the difference.

Chocolate Andes Mint Tree


3 tablespoons butter or margarine

10 ounces marshmallows

6 cups Rice Krispies cereal

Wax paper

1 bag of chocolate melts (found in the candy aisle of the craft store)

4 boxes of Andes mints

Red and green M&M’s

White cake glitter

Saucepan, mixing bowl, spoon, frosting knife

Directions: Heat the butter and marshmallows in a large saucepan on low heat. Stir until they are melted into a thick sauce. Add the Rice Krispies, and mix until covered in the sauce. Let cool a few minutes, then scoop the mixture onto a decorative dish or cake tray.

Using wax paper on your hands, mold the mixture into a tall vertical tree shape that is smooth around the sides. Let cool.

Empty the package of chocolate melts into a mixing bowl. Heat on high in the microwave for one minute. Remove and stir. Heat it another minute if needed. Stir until creamy. Frost the tree. Set the remaining chocolate aside and place the tree in the refrigerator for 30 minutes, or until the chocolate has hardened.

Unwrap the mints. Take the tree out of the fridge. Reheat the chocolate in the mixing bowl until it is melted.

Begin to build your tree in circles from the bottom, going up. Take a mint and dab it in the chocolate sauce and place it vertically on the tree. Continue all the way around the base. Add the next layer of mints, making them overlap the first layer. You will be adding fewer mints as you go up because the cone tapers off at the top. Let cool until all the mints are “glued” in place.

Add red and green M&M’s to look like ornaments. Sprinkle white cake glitter.

Variations: Use any kind of candy on your tree. Drizzle white chocolate over it for a different look.

Suggestion: Use butter on your hands to prevent Rice Krispies mixture from sticking.

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