Have A Happy Red, White And Chocolate Holiday!

At Art On The Menu it’s been holiday baking time for the past 6 weeks. My approach is eclectic a best.  I look through my books, cookie magazines, and recipes. What jumps out, goes on the list.

This year it was 2 bar cookies; one sliced cookie; one rolled  cut out cookie, and the peppermint and chocolate graham cracker cookie bar my niece and nephew love. Because I make this cookie every year for them, it almost defines my holiday baking.

I am also crazy about the way this cookie looks. Dark chocolate is the perfect backdrop for red and white peppermint. And since I love everything vintage, to my eye these bars are reminiscent of a 40’s cocktail dress: dark brown velvet worn with red and white rhinestones that sparkle against the velvety chocolate color!

This cookie is easy, elegant, and everybody loves them. If you don’t already have a version of this recipe, it’s my holiday gift to you!

Happy Holidays!

Chocolate Peppermint Cookie Bars

Makes 48

Preheat oven to 350°

Line a regular cookie sheet (11″ wide, not a  1/2 sheet), with foil and coat lightly with cooking spray.

12-16 graham crackers
1 cup unsalted butter
1 cup packed brown sugar
1/2 tsp salt
1 package chocolate chips
1 package Peppermint Star Lights, unwrapped, crushed

Line  baking sheet with Graham crackers, breaking as needed to fill gaps. Approx 12 – 16 graham crackers.

Boil butter and brown sugar, stirring constantly, for 2 min.

Add 1/2 tsp salt.

Stir in salt.

Immediately pour over graham crackers, spread to cover.

Bake for 7 min. only.

Remove from oven and immediately sprinkle with chocolate chips.

Wait 5 min until chips soften.

Spread chocolate.

Sprinkle with crushed peppermint.

Cut into bars.

Freezes well.