Brownie Peppermint Bark

Name: Brownie Peppermint Bark
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 4 cups
Ingredients: 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 large egg; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 11 1/2 to 12 ounces white chocolate chips (about 2 cups); 1/2 cup crushed candy canes (about 6 regular-sized)

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Bark is my favorite thing to make at the holidays. It's so easy! We love peppermint bark in our house (my daughter even came up with an Oreo Peppermint Bark last year that became one of the most popular recipes on my blog), and the brownie crust on this treat takes it over the top. The brownie crust is thinner than a regular brownie, so with the peppermint bark layer on top it's the perfect Christmas candy!

Total: 2 hr 15 min

Prep: 5 min
Inactive: 2 hr
Cook: 10 min

Yield: 4 cups

Total: 2 hr 15 min

Prep: 5 min
Inactive: 2 hr
Cook: 10 min

Yield: 4 cups

Ingredients

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 large egg

1/4 teaspoon salt

1 teaspoon vanilla extract

1 cup all-purpose flour

11 1/2 to 12 ounces white chocolate chips (about 2 cups)

1/2 cup crushed candy canes (about 6 regular-sized)

Directions

Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
In a large bowl, stir together the vegetable oil, sugar, and cocoa powder with a wooden spoon. Stir in the egg, salt, and vanilla. Carefully stir in the flour. The mixture will be thick.
Spread the batter in a thin layer in the prepared pan. It's easiest to use your hands, but since the dough will be sticky, you should spray them with cooking spray. Bake for 9 to 11 minutes, until the brownies are cooked through; a toothpick inserted along the edge of the pan should come out clean. Cool completely in the pan before continuing.
Melt the white chocolate chips in a microwave-safe bowl: Heat them on 50 percent power in 30-second increments, stirring after each, until smooth. Spread in an even layer over the brownie crust. Sprinkle the crushed candy canes over the top. Refrigerate to harden, then break into pieces. Store in an airtight container in the refrigerator for up to 1 week. Best eaten at room temperature.

Cook’s Note

This recipe is not limited to candy canes! Use any candy you love. Or dress it up for different holidays by using colored sprinkles. The sky's the limit.

"Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S'morescake, Chocolate Chip Cookie Pie and Many More" by Dorothy Kern © Ulysses Press 2014. Reprinted with permission from Ulysses Press. All rights reserved.