2 cups of all-purpose flour
1 cup of softened butter
1/3 cup of sugar
1/2 tsp of peppermint extract
12 ounces of semi-sweet or dark chocolate chips
About 1/3 cup of coursely chopped candy canes
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges; set aside.
Combine all ingredients except chocolate chips and candies in large bowl. Beat at low speed until mixture resembles coarse crumbs. Press crumb mixture evenly onto bottom of prepared pan. Bake for 19 to 21 minutes or until edges are lightly browned. DO NOT OVERBAKE.
Immediately sprinkle crust evenly with chocolate chips; return pan to oven for 1 minute to melt chocolate. Spread chocolate evenly over crust; immediately sprinkle with chopped peppermint candies. Cool completely.
Remove bars from pan using foil ends. Cut bars into 28 squares; cut each square in half diagonally. Makes 56 cookies!