Ultra-Easy Fudge Mint Cookie Bars

 I'm not sure what it is with St. Patrick's Day that makes us associate it with mint... Its an Irish holiday, Irish are typically associated with either potatoes (the Irish Potato Famine) or with beer. Neither of which smells like mint. But alas, this is the month that gets mint association. So I figured, to follow this trend I'd share this delightful recipe sent to me. These puppies could sell themselves. They are extra easy because they are, according to Sandra Lee, "semi-homemade", however the recipe came from Betty Crocker so that's why they're specific on some things.


Ingredients
1 1/4 cups marshmallow creme
1/8 teaspoon mint extract
8 drops green food color
1 box Betty Crocker® ultimate fudge Premium brownie mix (with fudge pouch)
    Water, vegetable oil and eggs called for on brownie mix box
3/4 cup white vanilla baking chips
1 cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
18 mint creme-filled chocolate sandwich cookies, coarsely chopped (3 cups)

Directions

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir together marshmallow creme, mint extract and 4 drops of the food color until light green.
2. In large bowl, make brownie mix as directed on box, using water, oil, eggs and fudge pouch. Spread batter in pan. Drop 4 or 5 large tablespoonfuls of marshmallow mixture onto batter (reserve remaining marshmallow mixture). Gently pull table knife through marshmallow mixture and batter in S-shaped curves in continuous motion for marbled design. Spread evenly in pan.
3. Bake 25 to 28 minutes or until set. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave baking chips on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Stir melted chips and frosting into remaining marshmallow mixture. Stir in remaining 4 drops food color until light green; spread over cooled bars. Sprinkle with cookies; press in slightly. For bars, cut into 6 rows by 4 rows.