I was putting together a Christmas package for my nephew who is on a mission for our church back east and was looking for treat recipes that would travel well and this one looked like it fit the bill. It comes from “Inside BruCrew Life” and was easy to make and tasted yummy and also were easy to package up although I did leave the drizzle off since I had to stack them up to send them.
3/4 cup butter, softened
3/4 cup brown sugar
2 teaspoons chocolate extract (or vanilla if you don’t have chocolate)
1/2 teaspoon salt
1 1/2 cups flour
2 1/2 cups oats
3/4 cup Swiss Miss powdered hot chocolate mix (I used Stephens Mint Hot Chocolate mix)
1 cup Andes peppermint crunch chips (didn’t have any of these so I just chopped up regular Andes mints instead and also added some mint chips in as well)
1 cup Kraft mini marshmallow bits
1/4 cup white chocolate chips
1/2 teaspoon shortening
1 Cream butter and sugar. Add eggs, extract and salt and beat again. Sift together flour, oats and hot chocolate mix. Slowly add to butter mixture. Stir in peppermint pieces and marshmallow bits by hand.
2 Press into a greased 9 x 13″ pan. Bake at 350 for 22 minutes. Let cool before cutting into bars.
3 Place white chocolate chips and shortening in a bowl. Heat for 20 seconds and stir. Repeat until melted and smooth. Spoon into a plastic bag and cut a small hole in one corner. Drizzle over cooled bars. Let set. Store in a sealed container.