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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup flour
1/2 cup unsweetened cocoa powder (not Dutch-process cocoa powder)
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed peppermint hard candies (about 1/4 lb)
Preheat oven to 350. Line a 13x9 inch metal baking pan with one sheet of foil, allowing two inches of foil to hang over each end of pan. Butter the foil (except overhang).
Whisk together flour, cocoa powder, baking soda and salt in a small bowl. Beat together butter and brown sugar until pale and fluffy, about three minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until combined. Stir in chocolate chips and candy pieces.
Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 15 to 20 minutes. Cool completely in pan on rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off with a spatula. Store in an airtight container at room temperature for 3 days.
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CHOCOLATE PEPPERMINT BAR COOKIES
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup flour
1/2 cup unsweetened cocoa powder (not Dutch-process cocoa powder)
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1 large egg
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed peppermint hard candies (about 1/4 lb)
Preheat oven to 350. Line a 13x9 inch metal baking pan with one sheet of foil, allowing two inches of foil to hang over each end of pan. Butter the foil (except overhang).
Whisk together flour, cocoa powder, baking soda and salt in a small bowl. Beat together butter and brown sugar until pale and fluffy, about three minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until combined. Stir in chocolate chips and candy pieces.
Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 15 to 20 minutes. Cool completely in pan on rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off with a spatula. Store in an airtight container at room temperature for 3 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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