Recipe: Chocolate Mint Brownies and Fast and Festive Cookie Mix

CHOCOLATE MINT BROWNIES

2 cups Fast and Festive Cookie Mix (recipe follows)
1 (6 oz.) package (1 cup) semi-sweet chocolate chips
1/2 cup chopped nuts
teaspoon vanilla
2 eggs
16 creme-filled chocolate mints

Heat oven to 350 degrees F. Grease 9-inch square pan.

In small saucepan over low heat, melt chocolate chips, stirring constantly.

In large bowl, combine cookie mix, melted chocolate chips, nuts, vanilla and eggs at low speed just until blended. Spread evenly in greased pan.

Bake at 350 degrees F for 20 to 25 minutes or until set. Immediately arrange mints on top; return to oven and bake an additional 5 minutes. Spread softened mints evenly over brownie surface. Cool completely; cut into bars.

Makes 24 bars

Note: You could probably take any cookie recipe and use the Andes choc mints on them.

FAST AND FESTIVE COOKIE MIX
Makes 13 cups

6 cups Pillsbury BEST All Purpose Flour
3 1/2 cups sugar
1 tablespoon baking powder
2 teaspoons salt
2 cups (1 lb.) butter

Lightly spoon flour into measuring cup; level off.

In 4-quart bowl or container, combine 1/2 each of the flour, sugar, baking powder and salt. With fork or pastry blender, cut 1/2 of the butter into mixture until consistency of coarse crumbs. Repeat with remaining ingredients.

Transfer to tightly covered container. Store in refrigerator or freezer. Use within 4 weeks.

Measure by dipping cup into mix; level off. Return unused mix to refrigerator or freezer. Allow measured mix to come to room temperature before adding additional ingredients as directed in recipes.

To prepare cookie mix in food processor:
Place 1/2 each of the flour, sugar, baking powder, salt and butter in food processor bowl with metal blade. Process mixture until consistency of coarse crumbs. Transfer to tightly covered container. Repeat with remaining ingredients.

HIGH ALTITUDE (ABOVE 3500 FEET):
Increase flour to 6 1/2 cups. Decrease sugar to 2 1/2 cups.

Source: Pillsbury