Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes 32 (2 1/4- by 1/2-inch) bars

　　1/2 cup all-purpose flour

　　1/2 cup unsweetened cocoa powder (not Dutch-process)

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　1 stick (1/2 cup) unsalted butter, softened

　　3/4 cup packed dark brown sugar

　　1 large egg

　　1 cup semisweet chocolate chips (6 oz)

　　1 cup coarsely crushed peppermint hard candies (1/4 lb)

　　

Step 1

Put oven rack in middle position and preheat oven to 375°F. Line a 13- by 9-inch metal baking pan with 1 sheet of foil, allowing 2 inches of foil to hang over each end of pan, and butter foil (except overhang).

　　

Step 2

Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.

　　

Step 3

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes. Beat in egg until combined. Reduce speed to low, then mix in flour mixture until just combined. Stir in chocolate chips and candy.

　　

Step 4

Spread dough evenly in pan and bake until puffed and beginning to pull away from sides of pan, about 20 minutes. Cool completely in pan on a rack, then, lifting with foil, transfer to a cutting board. Cut into bars and lift off foil with a spatula.

　　Cooks' note:

　　Bars keep in an airtight container at room temperature 3 days.