1/4cupwhite chocolate chipsoptional, for decorating
sprinklesoptional, for decorating
Instructions
Preheat oven to 350F with rack in the middle position.
Line a 9 by 13 inch baking dish with foil. Spray the foil with nonstick spray. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Whisk the brown sugar, butter, eggs, vanilla extract, and peppermint extract together in a large bowl.
Stir the flour mixture into the egg mixture until combined. Add 1 cup of the white chocolate chips and stir to incorporate.
If using the red food coloring for the swirl effect, add 6 drops of red food coloring across the top of the dough in different areas. Gently fold the dough a couple times.
Scoop the dough out of the bowl and into the prepared baking dish. Press into the bottom of the dish to reach all corners. Try to press down and not mash the dough back and forth too much to keep most of the red swirl.
Bake until cooked through, when a toothpick inserted in the center comes out with just a few crumbs, approximately 25 minutes.
Let cool completely before decorating, if desired (if the bars are too warm, the white chocolate will melt completely and run off).
Melt the remaining 1/4 white chocolate chips on medium heat in the microwave inside a resealable plastic bag for 30 seconds at a time, kneading the bag between each heating, until melted.
Cut off a very small corner of the bag and using it as a piping bag, drizzle over the bars. Immediately apply sprinkles if using before the chocolate sets.
Cut the bars into your desired size. They can be stored in an air tight container at room temperature for up to 3 days.