1 pouch (1 lb, 1.5 oz) double chocolate chunk cookie mix
1/4 cup butter, softened
2 T water
1/2 cup crushed peppermint candies (about 20)
1 cup whipped fluffy white frosting (from a 12 oz container)
1. Heat oven to 350. In a large bowl, stir cookie mix, butter, egg and water. Spread half of the batter in ungreased 8″ square pan. Sprinkle evenly with 1/4 cup of the crushed candies. Drop dollops of remaining batter over candies.
2. Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack.
3. In small bowl, stir frosting and remaining 1/4 cup crushed candies. Frost bars. If desired, sprinkle with additional crushed peppermint candies. Cut into 4 rows by 4 rows.