Peppermint Brookies

I love peppermint! I love chocolate! And who doesn't love a good brownie or cookie? This combines the best of all those worlds. 

• 1 box (17.8 oz) Betty Crocker Supreme Triple Chunk Brownie mix
• water, vegetable oil, and egg called for on box
• 1/2 tsp peppermint extract
• 1 pouch (17.5 oz) Betty Crocker Sugar Cookie mix
• butter and egg called for on pouch for drop cookies
• 1/2 cup crushed peppermint candies, unwrapped (about 20 candies)
• 1/3 cup Betty Crocker Rich & Creamy Vanilla Frosting (from 16 oz container)

Heat oven to 350 degrees (325 for dark or non-stick pans). Grease bottom of a 13 x 9 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 crushed candies. Drop dough by spoonfuls over top of brownie batter. 

Bake 36-40 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 a single layer at room temperature. 

NOTES: I followed the original instructions and cooked for 24 minutes uncovered, and then 10 minutes covered. It was still VERY uncooked in the middle. I cooked it uncovered for another 8 minutes. Because of that I upped the instructions just a smidge. Let me know if you find you consistently have to do much more time and we can adjust this again. 

Serves 24

Prep Time: 20 minutes

Total Time: 2 hours, 30 minutes (with cooling)

Recipe from Betty Crocker