1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free double chocolate cookie dough
12 gluten-free chocolate-covered peppermint patties, unwrapped, cut into quarters (1 cup)
2 tablespoons dark chocolate chips
Heat oven to 325°F. Line 8-inch square pan with foil, allowing overhang of 2 inches over sides of pan. Spray foil with cooking spray. In large bowl, break cookie dough into small pieces. Let stand 15 minutes.
Mix cookie dough and chopped patties with wooden spoon until blended. Press dough evenly in bottom of pan. Bake 24 to 28 minutes or until set in center. Cool completely, about 1 hour.
Using foil to lift, remove bar from pan, and peel foil away. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds or until chips can be stirred smooth. Drizzle over top of bars.
Let stand until chocolate sets, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in airtight container at room temperature.
Try melted white vanilla baking chips to drizzle on top for a different look.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
|Calories from Fat||60|
|% Daily Value|
|Other Carbohydrate||1 1/2|
|Carbohydrate Choices||1 1/2|