Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4
cup unsweetened baking cocoa
1
bag (8 oz) Oreo Sandwich Cookie - Mini
1
package (4.67 oz) Andes crème de menthe candies
1/4
cup butter, softened
3
cups powdered sugar
3
to 4 tablespoons milk
1
to 2 drops green food color
Preparation
Heat oven to 350°F.
In medium bowl, crumble cookie dough; stir or knead in cocoa until well blended. Carefully mix in 1 cup of the chopped cookies until well mixed. Press dough evenly in ungreased 9-inch square pan.
Bake 12 to 16 minutes or until edges are set (do not overbake). Immediately place candies on top of baked cookie base. Cool completely, about 1 hour.
In medium bowl, beat butter, powdered sugar and 3 tablespoons of the milk with electric mixer on medium speed 1 to 2 minutes or until smooth and creamy. Beat in up to 1 tablespoon milk if necessary to make spreadable. Beat in food color until well mixed. Spread evenly over cooled bars. Sprinkle evenly with remaining cookies, slightly pressing into frosting. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator up to 3 days.
