CHOCOLATE PEPPERMINT COOKIE BARS

Chocolate Peppermint Cookie Bars image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 48

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
3/4 cup dark chocolate chips
12 hard round peppermint candies, unwrapped, crushed

Steps:

In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Stir in vanilla and almond extract until blended. On low speed, gradually beat in flour mixture until blended.
Divide dough in half; flatten into rounds. Between 2 sheets of waxed paper, roll each round to 1/4-inch thickness. Place dough on cookie sheet; refrigerate 1 hour.
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Remove top sheet of waxed paper from dough; cut into 2 1/2 x 3/4-inch rectangles (reroll scraps once). On cookie sheets, place cookies 1 inch apart.
Bake 12 to 14 minutes or until edges are golden. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chips are softened and can be stirred smooth. Drizzle melted chocolate over cookies. Sprinkle with crushed candies. Let stand until set. Store in airtight containers at room temperature.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg