Candy Cane Bar Cookies

1 cup butter (2 sticks)
1 cup white granulated sugar
1 egg
1\4 teasp. Peppermint extract
1\2 teasp. Salt
2\3 cup finely crushed miniture candy canes (measure after crushing)
6 drops red food coloring
2 cups packed flour
1 cup chocolate chips (6 oz. bag)
2 cups chocolate chips (12 oz. bag)

Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.

Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.

Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.

Add the 6 drops of red food coloring. Mix it in thoroughly.

Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.

Add the flour in half cup increments, beating after each addition.

Stir in one cup chocolate chips by hand.

Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.

Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.

Cool completely and then cut into brownie sized squares.