Merry Christmas everyone! I hope everyone is having a splendid holiday filled with love, laughter, relaxation, and spending time with friends and family. Since it’s Christmas, it only makes sense that I post something chocolate-and-peppermint-related, right?
On Cyber Monday, I finally broke down and bought myself Adobe Lightroom 5. I have actually been eying it for the last 6 months, but just couldn’t get myself to spend $100+ dollars on it…. so when I saw it was over 50% off, I went ahead and bought myself an early Christmas present :)
You know who else bought me an early Christmas present?
He bought me a new Canon 60mm macro lens, had it shipped to the house when I was at work, wrapped it up and put it underneath the tree. Although he repeatedly said I would have to wait for Christmas to open my present, he just wasn’t able to wait that long. So my Christmas is basically over 3 weeks ago….. oh well. That boy couldn’t keep anything in when it comes to presents. I swear I’ve never opened a present on the actual day – he’s always so excited to give me the present or tell me what he got for me. I think the only way I’ll ever get anything on the actual day of a holiday is if he shops for it the night before…
So I’ve been super excited finding new things to make, just so I can take pictures with my new lens – it took some time to get used to, but I love it so far!
Before I try to talk your ear off about how decadent and delicious these bars are, let me just say one thing first: I’m sorry. This post contains a few more pictures than what I usually post, but I just couldn’t choose a couple because I was absolutely in love with a bunch of these pictures and wanted to share them all with you! (even though a few of them are very similar).
Okay, now about these bars: these bars are uh-mazing. Simply amazing, you guys. They’re soft, chewy, gooey, chocolate-y, and peppermint-y – it’s got everything I love in a dessert. If I could eat any kind of dessert for the rest of my life, these just might be it. The sweetened condensed milk keeps it gooey and moist. The chocolate chips and Andes peppermint baking chips are like a match made in heaven. The crushed candy canes on top gives an extra crunch, which is contrasted well with the soft and chewiness of the bars.
Ugh. So good.
- One 15.25 oz box of chocolate fudge cake mix
- 1/2 cup unsalted butter, softened to room temperature
- 1 large egg
- 1/2 cup semi sweet chocolate chips
- 1 cup Andes Peppermint Crunch baking chips
- 1/2 cup sweetened condensed milk
- 2 regular sized candy canes, crushed (optional)
- Preheat the oven to 350 degrees. Line a 9x9" pan with foil and spray generously with cooking spray.
- Using an electric mixer, combine the cake mix, butter, and egg. Beat on medium speed until the dough forms into a ball.
- Place about half of the dough in the bottom of the pan, press to form the crust, making sure all corners and sides are covered with dough.
- Sprinkle the chocolate chips and Andes baking chips over the top of the dough. Drizzle the sweetened condensed milk over the chips.
- Drop balls of remaining dough evenly over the top. Press lightly. Don't worry if the entire surface isn't covered by the dough balls - the dough will expand once cooked in the oven. Bake for 23-24 minutes, or until the edges slightly browned. Turn off oven and remove bars from the oven. Immediately sprinkle the crushed candy canes on top. Place the bars back into the cooling oven with the oven door cracked - this will help the candy canes to slightly melt and adhere to the bars.
- Cool completely and cut into bars. Store in airtight container for up to 7 days (if they even last that long).
- Makes about 16 squares.
I think I just found my new favorite dessert. Even Brian agreed that these has surpassed my gingersnap cookies that he claimed was his “favorite dessert item ever”.
Recipe adapted from Crazy for Crust
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