Chocolate Mint Treasures Recipes

Steps:

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a mixing bowl, cream 1/2 cup (1 stick) butter and 1/2 cup sugar until light and fluffy.
• Add one egg and 1/2 teaspoons vanilla and beat well.
• Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition.
• Spread mixture into 9x13 dish.
• In a mixing bowl cream remaining 1/2 cup (1 stick) butter and remaining 1/2 cup sugar until light and fluffy.
• Add remaining egg and remaining 1/2 teaspoons vanilla and beat well.
• Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition.
• Gently spread over chocolate layer and bake until golden brown, about 15 minutes.
• Remove from oven and sprinkle chopped Andes mints over the top.
• Bake until chocolate begins to melt, about 1 additional minute.
• Spread melted chocolate over the top of the bars.
• Cool completely.
• Cut into 24 squares, and then cut squares into triangles.

Steps:

• Preheat oven to 350 degrees.
• In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
• Stir until smooth and cool slightly.
• Beat together butter and sugar until light and fluffy.
• Blend in eggs, vanilla and melted chocolate.
• Add dry ingredients except powdered sugar.
• Stir in remaining chocolate pieces.
• Shape dough into 1 inch balls.
• Roll in powdered sugar, coating heavily.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes.
• Cool 1 minute on cookie sheet.
• Remove to cooling rack and let cool completely.
• Store in airtight container.