“There are two ways of spreading light; to be the candle or the mirror that reflects it”
– Edith Wharton
Hello, sweet friend…
CANDY CANE COOKIE BARS
preheat oven to 350 degrees F. rack in the middle position
1 cup butter
1 cup granulated sugar
1 egg ( just beat it with a fork in a glass)🎅🏻
1/4 teaspoon peppermint extract
1/2 teaspoon salt
2/3 cups finely chopped miniature candy canes (measure after crushing)
6 drops red food coloring
2 cups flour (not sifted~(pack it down when you measure it)
one cup semi-sweet chocolate chips (that’s a 6 ounce bag)
2 cups semi-sweet chocolate chips (thats a 12 ounce bag)
Melt the butter in a microwave safe bowl for 1 minute 30 seconds on HIGH. Set in on the counter to cool.
Place the sugar in the bowl of an electric mixer (you can also do this by hand) add the egg, and beat it until it’s uniform color.
Add the peppermint extract, salt & finely crushed miniature candy canes.
Mix it all up.
Add the 6 drops of red food coloring. Mix it thoroughly. Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. (You don’t want it to slosh all over🥰)
Add the flour in half-cup increments, beating after each addition.
Take the bowl from the mixer and stir in one cup chocolate chips by hand.
Spread the batter evenly into a greased 9-inch by 13-inch pan. Bake it at 350 degrees F. for 25 minutes or until it feels firm on top.
Remove pan from the oven & sprinkle it with the remaining chocolate chips. Immediately cover the pan with a piece of heavy -duty foil or a cookie sheet. (That keeps the heat in.)
Let it stand for three minutes.
Then take off the cookie sheet, or foil, and spread out the melted chips like frosting with a rubber spatula or frosting knife.
Cool completely & then cut into brownie-sized pieces.
Have a delicious weekend…