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Lightly butter a 9x13 pan and set aside.
In a large pot, melt the 3 tablespoons butter over med-low heat.
Pour in the marshmallows and stir until completely melted and smooth. Unwrap 10 mints and add to the marshmallows. Stir until melted and incorporated.
Remove the pot from the heat and pour in the cereal. Quickly stir until all the cereal is coated with marshmallow mixture.
Scoop the cereal mixture into the prepared 9x13 pan. With a lightly buttered spatula, press the cereal mixture into the corners of the pan and smooth out the top.
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While your treats cool, melt the 12 ounces of chocolate chips in a double boiler or microwave until smooth. Using a thin spatula, spread the chocolate in a thin layer across the top of your treats.
Allow to cool completely, then decorate the top of the treats with the remaining andes mints. You can put them in neat rows to make cutting portions a breeze!
Allow the chocolate icing time to set before cutting and serving.
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