Chocolate Peppermint Crunch Cookie Bark

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Washington Post


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1 1/2 cups flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened Dutch-process cocoa powder

2 sticks (1 cup) unsalted butter, melted and cooled slightly

3/4 cup sugar

1/2 cup packed light brown sugar

2 tablespoons water

2 teaspoons vanilla extract

3 cups (18 ounces) semisweet chocolate chips

3/4 to 1 cup crushed peppermint candy (8 to 10 six-inch candy canes), crushed into small pieces

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