Directions:

Heat oven to 350 F.

Beat sugar, butter, vanilla and egg in large bowl with electric mixer until smooth. Stir in flour, baking soda and salt.

Reserve 3/4 cup dough for topping.

Press remaining dough in bottom of ungreased 13x9 inch pan.

Place mints on dough to make 7 rows of 4 mints each. Press mints lightly into dough. Crumble reserved dough over mints.

Bake 20-23 minutes or until light brown.

Cool completely to set chocolate, about 45 minutes.

Cut into 7 rows by 4 rows.