CHOCOLATE MINT SQUARES RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

Steps:

• Preheat oven to 350°. Line an 8"-x-8” pan with parchment paper and grease with cooking spray. Prepare brownie batter according to package instructions and pour into prepared pan. Top brownie batter with an even layer of Andes candies. 
• Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes. Let cool completely.
• Meanwhile make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add powdered sugar, mint extract, milk and a few drops of food coloring. Beat until smooth, then fold in mini chocolate chips.
• Spread frosting in an even, thick layer over cooled brownies. Slice into squares and top with chopped Andes candies.