2Spread cookie mix onto jelly roll pan slightly greased( I used pampered chef large bar pan)
3Bake using temperature recommended on the bag until light brown on top.
4Remove from oven and distribute mini chips over the top.
Return to oven for about 1-2 minutes or until chips are shiny.
Remove from oven spread melted chips evenly over top using butter knife. Sprinkle the top with the peppermint crunch baking chips. ( I did not use the entire bag) Do not return to oven but wait a few minutes until chips are soft and swirl in lightly with chocolate. You can sprinkle a few more chips on top if desired.
5Cut but do not remove while top is not completely set. Allow to cool completely until top is set.....enjoy!