Christmas bar cookie. Dough is similar to sugar cookie with peppermint added. Topped with melted chocolate and crushed candy canes.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F(175 degrees C) and grease a 9x13-inch pan.

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  • Cream butter and sugar. Beat in egg, peppermint extract, and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into the greased pan.

  • Bake until firm, about 25 minutes.

  • After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.

Cook's Note:

You can substitute plain chocolate bars. You'll need ten 5/8-ounce bars.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

428 calories; 3.4 g protein; 61 g carbohydrates; 56.2 mg cholesterol; 172.8 mg sodium. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/21/2006
For those of you having trouble with the dough remember that this is a sugar cookie dough. Don't try to work it like a pastry dough or a brownie. I use this variation and it never fails. Use a 10x15 jelly roll pan. Drop small spoonfuls of dough evenly across the pan until only small open spaces are left between the spoonfuls. Press everything together gently but firmly and bake for about 12 minutes. I use 2 cups of chocolate chips (which does take longer to 'set'). For a greater taste contrast use dark chocolate instead of semi-sweet. It is easier to 'pre-cut' the bars when the chocolate is almost but not quite hardened. Use the blade of a pastry cutter and press down or use a heavy-duty pizza wheel. My bars always keep a nice 'chewy 'cookie' texture for a long time - even when I shipped them to a campus and they sat in the mailroom for 3 days before being picked up. I think that must be because they are only about as thick as a cookie. As far as I'm concerned the worst part is peeling the plastic off of the candy canes! (Thus - only 4 stars instead of 5!) Good Luck! Read More
(22)

Most helpful critical review

Rating: 1 stars
12/22/2003
I did not like this recipe at all. The dough was extremely sticky and hard to work with. The directions said to bake until firm but after the time specified it collapsed when I poked it so I kept it in and then it got hard on top. Even then the dough was still sticky and dense and greasy from having to grease the pan. I was barely able to get it out of the pan at all let alone in nicely sliced bars. It was a terrible mess and I'll never try that again. Read More
(14)
47 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5
Rating: 4 stars
12/21/2006
For those of you having trouble with the dough remember that this is a sugar cookie dough. Don't try to work it like a pastry dough or a brownie. I use this variation and it never fails. Use a 10x15 jelly roll pan. Drop small spoonfuls of dough evenly across the pan until only small open spaces are left between the spoonfuls. Press everything together gently but firmly and bake for about 12 minutes. I use 2 cups of chocolate chips (which does take longer to 'set'). For a greater taste contrast use dark chocolate instead of semi-sweet. It is easier to 'pre-cut' the bars when the chocolate is almost but not quite hardened. Use the blade of a pastry cutter and press down or use a heavy-duty pizza wheel. My bars always keep a nice 'chewy 'cookie' texture for a long time - even when I shipped them to a campus and they sat in the mailroom for 3 days before being picked up. I think that must be because they are only about as thick as a cookie. As far as I'm concerned the worst part is peeling the plastic off of the candy canes! (Thus - only 4 stars instead of 5!) Good Luck! Read More
(22)
Rating: 1 stars
12/21/2003
I did not like this recipe at all. The dough was extremely sticky and hard to work with. The directions said to bake until firm but after the time specified it collapsed when I poked it so I kept it in and then it got hard on top. Even then the dough was still sticky and dense and greasy from having to grease the pan. I was barely able to get it out of the pan at all let alone in nicely sliced bars. It was a terrible mess and I'll never try that again. Read More
(14)
Rating: 5 stars
12/22/2002
I absolutely love these!! Mine don't ever turn out bad like others have stated and I have made them several times. I do however omit the chopped candy canes. I just use the peppermint flavoring in the dough sometimes sprinkle the chopped candy canes on top of the chocolate. It's never been too sticky to work with like others have said. I just flour my hands and spread it its not difficult at all. GREAT CHRISTMAS COOKIE RECIPE!!!! Read More
(11)
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Rating: 4 stars
12/06/2002
great Christmas cookie Read More
(6)
Rating: 1 stars
12/05/2005
I don't know what I did wrong. I followed the directions completely and the next morning I tried to cut these into bars and it was as hard as a rock. My son joked that we could use them for Christmas tree ornaments! Read More
(4)
Rating: 2 stars
12/10/2003
I totally agree with BARB72. This recipe sounded really great and looked good but was too pepper-minty. After I cooked it the dough was hard on the edges and mushy in the middle. Also very greasy. Read More
(4)
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Rating: 4 stars
12/16/2004
Clever concept. Just have to be careful cooking the cookie portion if you live in a "high altitude" area. I made that mistake on my first try with this recipe. Read More
(4)
Rating: 5 stars
12/17/2003
A must have for our Christmas trays from now on these are pretty as well as delicious and simple to prepare. The only thing I would change is to leave the crushed canes out of the dough and just sprinkle some on top of the chocolate. I did not have any trouble with sticky dough because here's what I did: I wet my hands down before pressing the dough into the pan and when it was all nice and even in the pan I dabbed up any excess water up with a paper towel so it wouldn't burn. Read More
(3)
Rating: 1 stars
12/15/2006
I followed the directions to the "T" and they turned out looking beautiful. Let it cool cut a piece and it tasted HORRIBLE! The problem was it had NO taste. You'd think with all the peppermint it wouldnt be lacking but it was. I do not recommend this recipe to anyone! Read More
(3)