Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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I will personally apologize to for not getting around to posting this, that was rather shameful of me :3

Please Fave the original Here

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Just in time for the big day, here comes a new recipe from ya boy! Say hello to my peppermint mocha cookie bars, the holiday treat that gives you a little wake-up, a good dose of chocolate goodness AND fresher-smelling breath all at once! I'm sure you're all wondering how they're made--otherwise you wouldn't be reading this. Well, continue reading to find out, then try making some yourself!

Main ingredients:

- 1 cup of flour
- 1/2 cup of cocoa powder
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1 cup of butter
- 1-2 tbsp of instant coffee powder (2 if you want the coffee flavour stronger, 1 if you'd prefer it more mild)
- 1/2 cup of sugar
- 1/4 cup of brown sugar
- 2 large eggs
- 2 tsp of vanilla extract
- 1 1/2 tsp of peppermint extract
- 2-3 tbsp of finely crushed peppermint candy canes
- 1 container of Betty Crocker French vanilla frosting

Recipe:

1. If you didn't buy them pre-crushed from a bulk store or other source, get some candy canes, put them in a plastic ziplock bag and thoroughly smash them with a meat tenderizer, hammer or other such blunt object.
2. Preheat the oven to 350 degrees F and line a 9x9 square baking pan with enough parchment paper to have overhang on all sides.
3. Combine the coffee powder with an equal amount of hot water in a small bowl, mixing well with a spoon until you basically have a miniature serving of black coffee.
4. Gently whisk together the flour, cocoa powder, salt, baking soda and baking powder in a larger second bowl.
5. Beat the butter and sugars together in a large third bowl with an electric mixer on low speed until light and fluffy.
6. Add the eggs one at a time and mix until well combined, then add the coffee and extracts and mix further.
7. Pour in half of the dry ingredient mixture and mix until just combined, then add the other half and keep mixing until you have a thick dough and need to switch from mixing to folding.
8. Fold in the chocolate chips.
9. Transfer the dough into the pan and smooth out the surface as best as you can.
10. Bake for about 20 minutes.
11. Remove the pan from the oven and let it stand for 30 minutes to cool.
12. Use the parchment paper to lift your giant cookie out of the pan and transfer it to a wire rack to cool further for another 15-20 minutes.
13. Transfer the cooled cookie to a large, clean cutting board, then spread the frosting over the top of it and sprinkle on the crushed candy canes.
14. Put the cookie in the fridge to chill for at least 1 hour.
15. Grab a large sharp knife and cut the cookie into individual bars (you should be able to get at least a full dozen), then either serve them right away or store them in the fridge for later.
And there you have it, a new contribution to the Christmas snack lineup that I hope you find as delightful as I do! I took a bit of a gamble with this one and I'm thankful it worked out well! And of course, Merry Christmas to everyone who celebrates it--I wish for joy, fun, safety and good food for all of you! ^o^