Peppermint Sugar Cookie Bars

• FOR THE BARS:
• 1 cup Butter, Softened
• 2 cups Sugar
• 4 whole Eggs
• 2 teaspoons Vanilla Extract
• 5 cups Flour
• 1 teaspoon Salt
• 1/2 teaspoons Baking Soda
• 1 package (10 Oz. Size) Andes Peppermint Crunch Baking Chips
• FOR THE FROSTING:
• 1 cup Butter, Softened
• 1 teaspoon Vanilla Extract
• 1/3 cups Milk
• 4 cups Powdered Sugar
• FOR THE TOPPING:
• 1/2 cups Finely Chopped Candy Cane Hershey Kisses

1. Preheat oven to 375 F. Line a 13 x 9 inch pan with foil, allowing the foil to hang over two ends of the pan, for easy removal. Spray with non-stick spray.
2. In a mixing bowl using an electric mixer cream butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each egg. Stir in vanilla.
3. In another bowl mix together the flour, salt, and baking soda. With the mixer on low, slowly add the flour mixture into the creamed mixture, until just combined. Fold in the peppermint crunch baking chips.
4. Spread the dough into the prepared baking pan. Bake for 10-15 minutes. When done, a tester inserted in the center of the bars should come out clean.
5. Allow to cool completely before frosting.
6. For the frosting: In a mixing bowl using an electric mixer, cream the butter until fluffy. Add vanilla, milk and half of the powdered sugar. Continue adding powdered sugar to get to the right consistency. You might have to adjust the milk or powdered sugar to make it spreadable.
7. Spread frosting over the cooled bars. Sprinkle the chopped candy cane Kisses over the bars.

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Taken from tastykitchen.com/recipes/desserts/peppermint-sugar-cookie-bars/ (may not work)