The CPS Anniversary Shindig! (and a yummy recipe!)

Have you been keeping up with all the daily fun at Card Positioning Systems? Seriously generous giveaways, beautiful cards, and fantastic sponsors are FILLING our days over there, and the party is long from over! This week we have three sponsors, for sketch number 101. I am happy to be working with Our Daily Bread Designs (my projects will be up on the CPS blog Tuesday. . .so enjoy this little sneak peek!) Our Daily Bread is a fairly new company, and they make really fabulous Christian themed stamps. This is my first of two cards that I did based on the CPS sketch. I'll share the other one in a few days. (card goodies: cardstock - Bazzill, stamps - Our Daily Bread, fibers, brads, ink - Close To My Heart)

This afternoon we are heading out to a SuperBowl party, and I am taking one of our family-favorite desserts. (Well, it's one of hubby's and my favorites. The little man doesn't like mint. Oh the horror!!) I have no idea where I got this recipe from, but if you like mint and chocolate, you will LOVE it.

Double Chocolate Mint Brownies

ingredients:

(brownies)

20-21 oz. brownie mix (I use Martha White, that comes in a bag - its perfect!),

ingredients specified on brownie mix

1 package (4.67 oz.) of thin mint candies (divided and unwrapped)

(frosting)

1 cup semi-sweet chocolate chips

2 TBS. light corn syrup

2 TBS milk

Preheat oven to 350 degrees. Line a 13x9x2 pan with foil. Spray with nonstick spray.

Prepare brownie mix as directed on package. Spread half batter into pan. Arrange 24 thin mint candies over batter in a row of 4 across and 6 down. Spread remaining batter over candies.

Bake according to package.

Frosting: Break remaining 4 candies into pieces. Microwave candies, chocolate chips, and corn syrup in a small bowl, 1-1.5 minutes, till chips are shiny and soft. Add milk, stir till smooth. Spread over warm brownies. Cool completely. Use foil to lift from pan, cut into bars.

YUM-O!!!!