Chocolate Peppermint Bar Cookies
- 12 cup all-purpose flour
- 12 cup natural cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- 12 teaspoon salt
- 12 cup unsalted butter, softened (1 stick)
- 14 cup packed dark brown sugar
- 1 large egg
- 1 cup semisweet chocolate chips (6 ounces)
- 14 lb candy canes or 14 lb peppermint candy, coarsely crushed
- Preheat oven to 375F Tear off a 21" piece of aluminum foil; fold it to be 8 1/2" wide.
- Butter foil, leaving 3" on either end bare.
- Place foil, butter side up, into a 13x9x2 metal baking pan.
- Whisk together flour, cocoa, baking soda and salt.
- In a stand mixer with paddle, beat butter and brown sugar until fluffy, 3-5 minutes.
- Add egg and beat until combined.
- Add dry ingredients and mix on low just until combined.
- With a rubber spatula, fold in chocolate chips and crushed peppermints.
- Spread dough evenly in prepared pan.
- Bake in preheated oven until puffed and beginning to pull away from sides of pan, about 20 minutes.
- Place pan on a cooling rack and cool to room temperature.
- Lift cookies out with foil to a cutting board and cut into 2x1" bars.
- Remove from foil with spatula.
flour, natural cocoa, baking soda, salt, unsalted butter, brown sugar, egg, chocolate chips, canes
Taken from www.food.com/recipe/chocolate-peppermint-bar-cookies-443981 (may not work)