Toffee Bars

Ingredients

• 1/2 LB BUTTER
  1 CUP BROWN SUGAR (TIGHTLY PACKED)
  1 EGG YOLK
  2 CUPS FLOUR
  1 TEASPOON VANILLA
  

Directions

CREAM BUTTER, ADD BROWN SUGAR. ADD EGG YOLK AND VANILLA AND THEN FLOUR.

MIX WELL AND SPREAD IN A 9 X 13 PAN.

BAKE 20-22 MIN AT 350 - TAKE OUT OF OVEN AND PUT A LARGE BAR OF HERSHEY'S CHOCOLATE ON TOP (I BREAK IN PIECES AND PLACE ON TOP) - TURN OVEN OFF AND PUT IN OVEN FOR JUST A FEW MINUTES JUST TO SOFTEN THE CHOCOLATE. SPREAD ON TOP.

SPRINKLE THE TOP WITH CHOPPED NUTS IF DESIRED.

CUT WHILE WARM.

Andes Mint Chocolate Cookies- 2012

These won for Best Tasting 2012!

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.