Ingredients
1
box (17.8 oz) Betty Crocker™ Supreme Triple Chunk Brownie Mix
Water, vegetable oil and egg called for on brownie mix box
1/2
teaspoon peppermint extract
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Butter and egg called for on cookie mix pouch for drop cookies
1/2
cup crushed peppermint candies, unwrapped (20 candies)
1/3
cup Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
