• 1 1/2 cups sugar
• 1 cup (2 sticks) Nellie’s Free Range Unsalted Butter, softened
• 3 large Nellie’s Free Range Eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup peppermint chocolate chips (see notes)
• 2-3 tablespoons peppermint sprinkles or crushed candy canes

• Preheat oven to 350F. Line a lightly greased 9"×13" baking pan with parchment paper, allowing for 1" overhangs on either side (see notes).
• Using a stand mixer or electric mixer, cream butter and sugar together until smooth.
• Add the eggs and vanilla, mixing until well combined.
• Add the flour, salt, and baking soda, and mix until all ingredients are fully incorporated and a stiff dough forms.
• Mix in the peppermint chips until evenly distributed.
• Break the dough into a dozen or so chunks, then drop them into your baking pan. Press the dough down by hand and fully into the corners and sides of the pan until it forms a solid, even layer.
• Sprinkle the top evenly with the peppermint sprinkles.
• Bake 22 to 24 minutes, or until the top is lightly browned, looks dry, and is fully set.
• Cool completely before using the parchment sling to move the bars to a cutting board. Cut to your desired size and enjoy!

Nellie’s Notes:

If you don't have parchment paper, just be sure to grease your pan well and slice your bars right in the pan instead of transferring them to a cutting board.

We found crushed candy canes didn’t produce as nice a texture in the bars as the peppermint chocolate chips did, so we recommend picking up this special ingredients for the tastiest result. If you have trouble finding them, you can always use white chocolate chips in the bars, and then sprinkle the crushed candy canes or peppermint sprinkles on top for plenty of peppermint flavor.