Peppermint Bark Blondies

Instructions

• Preheat the oven to 350°F (180°C). Lightly grease an 8-inch square baking pan with nonstick spray.
• In a medium bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until smooth and fluffy, 1–2 minutes. Add the McCormick® Vanilla Extract, McCormick® Peppermint Extract, and eggs, and continue to mix until combined.
• Add the flour and salt, and mix on low speed just until no white streaks remain, being careful not to overmix. Use a rubber spatula to fold in the white chocolate chips.
• Scoop the batter into the prepared baking pan, using the rubber spatula to spread in an even layer all the way to the corners.
• Bake the blondies for 25–30 minutes, or until the top is light golden. Remove from the oven and let cool for 5 minutes.
• While blondies bake, make the topping: Add the milk chocolate and white chocolate chips to two separate small, microwave-safe bowls. Microwave each bowl in 20-second intervals, stirring between, until the chocolate is melted.
• Use a spoon to drizzle the milk and white chocolate over the blondies, or add each type of melted chocolate to a zip-top bag, snip an opening in the corner, and squeeze over the blondies in your desired pattern.
• Roughly chop the peppermint candies, or place in a zip-top bag and crush with a heavy cup or rolling pin. Sprinkle over the blondies.
• Slice the blondies into 16 squares. Store in an airtight container at room temperature for up to 4 days.
• Enjoy!