Cooking oil for greasing
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. sugar
1 tsp. vanilla extract
1 Tbsp. + 1 tsp. milk
1 c. flour
1/2 c. cocoa powder
1/4 tsp. salt
1 3/4 c. Andes Mints, divided
1 1/2 tsp. shortening
Using the cooking spray, grease an 8x8 baking dish. Set aside.
Cream the butter, sugars, vanilla, and milk.
In a separate bowl, sift the flour, cocoa powder, and salt together. Slowly add to the creamed mixture.
Stir in 3/4 cup Andes Mints. Press the mixture into prepared baking dish.
Place the remaining 1 cup Andes Mints and shortening in a microwave safe bowl. Heat for 30 seconds and stir. Repeat. When the mints are melted and creamy, pour over the top of the cookie dough in the pan. Let set.
Cut into squares. Store in a covered container in the fridge.
These taste better if you let them set up all night.
Here's a link to where I got the recipe: http://insidebrucrewlife.com/2014/03/andes-mint-cookie-dough-truffle-bars/
I guess I'll have to make them again, so I remember to take pictures.