Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1
cup semisweet chocolate chips
1/2
teaspoon peppermint extract
1/4
cup red candy melts or coating wafers
1/4
cup white candy melts or coating wafers
Preparation
Heat oven to 350°F. Line 13x9-inch pan with foil, leaving enough to hang over edges of pan. Spray bottom and sides of foil with cooking spray. Press cookie dough evenly in bottom of pan. Bake 14 to 16 minutes or until edges and center are set and light golden brown. Cool 5 minutes.
Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 45 seconds; stirring every 15 seconds until smooth. Stir in peppermint extract. Spread on top of warm cookie base, spreading to within 1/4 inch of edges.
In two separate small microwavable bowls, microwave candy melts uncovered on Medium (50%) 1 minute; stirring every 20 seconds, until smooth; transfer to 2 separate small resealable food-storage plastic bags. Cut small corner off each bag, and squeeze teaspoonfuls of alternating colors onto melted chocolate layer. Using knife or metal spatula, cut through melted chocolate and candy melts to create swirled marble design. Firmly tap pan on counter to create a smooth surface.
Allow bars to cool completely, about 2 hours or until chocolate topping is set. To serve, remove bars from pan, and cut into 4 rows by 4 rows.
