Mise en place. Divide cereal evenly into two different medium-size bowls. Set aside.
Melt mint chips and 1 tsp. of shortening in microwave for 30 seconds at 50% power. Stir (even if nothing is melted). Continue to heat in 20 second intervals at 50% power, stirring well between each heating cycle. (Be careful...chocolate scorches easily. The bowl should never be hot to the touch).
Pour melted mint chips over 5 C. of chocolate Chex. Stir well, coating all the cereal.
Toss cereal in a large Ziploc bag with 1 cup of powdered sugar. Mix well, but gently, breaking up any chunks. Spread out onto a baking sheet to dry.
Melt chocolate chips and 1 tsp. of shortening in microwave for 30 seconds at 50% power. Stir (even if nothing is melted). Continue to heat in 20 second intervals at 50% power, stirring well between each heating cycle. (Be careful...chocolate scorches easily. The bowl should never be hot to the touch). After chocolate is melted, stir in mint extract.
Pour melted chocolate chips over 5 C. of chocolate Chex. Stir well, coating all the cereal.
Toss cereal in a large Ziploc bag with 1 cup of powdered sugar. Mix well, but gently, breaking up any chunks. Spread out onto a baking sheet to dry.
While muddy buddies are drying, break up desired amount of Andes mints (chop into thirds or halves).
After muddy buddies are dried, toss both flavors and Andes mints together. Serve.