(by Maureen Ryan Griffin)
1 c. margarine or butter
1 c. sugar
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.)