Brownie Peppermint Bark

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened
  • 1 cup Flour
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 11 oz White chocolate chips

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Desserts

  • 1/2 cup Candy canes

Found on creativekkids.com

Description

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 flour
• 11-12 ounce white chocolate chips (about 2 cups)
• 1/2 cup crushed candy canes (about 6 regular-sized)

Directions

• Preheat the oven to 350 degrees. Spray a 9 x 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 oil, sugar, cocoa 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. Its easiest to use your hands, but since the dough will be sticky, you should spray them with cooking spray. Bake for 9-11 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 a 1 week. Best eaten at room temperature.