Dec 18, 2012
This is my kind of recipe -- insanely easy yet makes an impressive gift. I found it was easier to just eyeball the amount of chips I used to fit my pan size. I just dumped them on and spread them out until they covered the surface in a uniform, flat layer. I put a layer of foil on my pan first, then parchment paper. When I didn't have enough chips to cover the whole pan, I just bent up the foil to make a smaller area. When you're swirling the chips, be sure to get the tip of your swirling implement (I used a wooden kebab skewer--worked great) all the way down to the parchment paper. If you just try to swirl on the surface the bottom will look blobby after it hardens. Also, I used chopped up mint Oreos to sprinkle over the top. It tastes great with the cookies! I can't wait to try this with other types and colors of chips. I gave this as part of my Christmas treats this year, and people were raving about it.
—DANCINGQUEENBROOKE
