Mint Candy-Filled Cookies

** Recipe from Pillsbury **

Cookies:
* 1 roll refrigerated sugar cookie dough
* 3/4 c. unwrapped & chopped creme de menthe candies (ie. Andes mints)

Frosting:
* 2 1/4 c. powdered sugar
* 1/4 c. butter or margarine, softened
* 1-2 drops green food coloring, if desired
* 2-3 Tbl. milk

Garnish:
* 24 creme de menthe candies, unwrapped

Heat oven to 350. In medium bowl, break up cookie dough. Stir or knead in 3/4 c. chopped candies. Shape teaspoons of dough into balls; place 1" apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set & edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes. In small bowl, mix frosting ingredients until smooth, adding enough milk, 1 tsp. at a time until desired spreading consistency. Spread 1 tsp. frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

Peanut Butter-Toffee Cheesecake Brownies

**Recipe from Pillsbury**

* 1 box (19.5 oz) Chocolate Fudge Brownie Mix
* 1/2 c. oil
* 1/4 c. water
* 2 eggs
* 1 pkg. (8 oz) cream cheese, softened
* 1 can (14 oz) sweetened condensed milk
* 1/2
* c. creamy peanut butter
* 1 bag (8 oz) milk chocolate toffee bits
* 1 c. milk chocolate chips
* 2-3 Tbl. whipping cream

Heat oven to 350. Lightly spray 13x9" pan with non-stick cooking spray. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk & peanut butter; beat until smooth. Stir in 1 c. of the toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min. In small microwavable bowl, microwave chocolate chips & cream uncovered on High 40-60 seconds or until chips are melted; stir until smooth. Cool 15 min. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.