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Chocolate Peppermint Candy Bars

(by Maureen Ryan Griffin)

1 c. margarine or butter

1 c. sugar

1 egg

1/4 t. peppermint extract

5 drops red food coloring

2 c. flour

1/4 t. salt

1 c. (6 oz.) crushed candy canes, divided

1 c. (6 oz.) chocolate chips

Preheat oven to 350 F.

Grease a 13 x 9-inch baking pan.

In the bowl of a mixer, cream margarine or butter and sugar.

Beat in egg, peppermint extract, and coloring.

Sift together flour and salt, and stir into batter.

Set aside 1/2 cup of the coarsest candy cane pieces; stir rest into batter.

Spread in greased baking pan.

Bake for 15 - 20 minutes until set, but not brown.

Immediately sprinkle chocolate chips on top; let soften, and then spread.

Sprinkle with reserved 1/2 cup crushed candy canes.

Cool, and cut into bars.

Makes 4 dozen bars.

(Read A Voice From the Past, the story that accompanies this recipe.)