How Do You Make Chocolate Candy Cane Cookie Bars?
Candy canes or peppermints spruce up this year-round chocolate cookie bar recipe for the holidays. Off season, you can substitute chopped nuts for the candy canes or peppermints. Else, you can omit them entirely for a chocolate-lover’s treat. Preheat oven to 350 degrees. Wash hands. Grease 13×9 baking pan. Melt butter/margarine in small saucepan over low heat, else in a microwave (in a small glass or microwave-safe bowl). Do not bring butter/margarine to a boil. Combine cookie crumbs and melted butter/margarine (either in a mixing bowl or directly in the baking pan). Press mixture firmly to the bottom of the 13×9 baking pan. I use a piece of waxed paper to press the mixture into the bottom of the pan. The mixture doesn’t stick to the waxed paper and your hands remain clean. In a medium saucepan, over medium heat, melt half of the chocolate chips (1 cup), sweetened condensed milk, and vanilla extract. Remove from heat and turn off stove-top/range. Pour evenly over the cookie crumb crust
