Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray and set aside.
• In a large bowl, combine 1 box yellow cake mix, 2 eggs, 1 tsp vanilla extract, 5 Tbsp melted butter, and 2 Tbsp milk. Stir until the ingredients are fully combined and a thick batter forms.
• Fold in 1 cup Andes mint chips and 1 cup dark chocolate chips until evenly distributed through the batter.
• Spread the batter evenly into the prepared 9×13-inch pan, smoothing the top with a spatula.
• Bake for 22–25 minutes, until the top is lightly golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
• Remove from the oven and allow the bars to cool completely in the pan before cutting into bars.