Sticky Fingers Holiday Peppermint Brownies

Ingredients 

• 1 Sticky Fingers Bakeries Fudge Brownie Mix
• 1 Egg
• 2 Tablespoons butter, melted & cooled slightly
• 1/3 cup water
• 16 Ghirardelli Dark Chocolate Peppermint Bark Squares (unwrapped)
• ½ cup White Chocolate Chips
• Crushed Peppermint Candy

 Directions

1. Preheat oven to 325°F. Line an 8”x8” baking pan with foil, leaving some foil extending 2” beyond the edges for easy removal from the pan; coat foil lightly with non-stick spray.
2. In a large bowl, whisk egg; slowly whisk in melted butter, then water. Stir in brownie mix until absorbed.
3. Spread ½ of the batter evenly into the bottom of the pan. Lay chocolate squares evenly on the batter top, in a 4 down and 4 across grid pattern. Carefully spread the remaining batter over chocolate squares to cover completely.
4. Bake the brownie for 32-37 minutes, until the top, is dry and firm. Cool brownie completely in pan. Using the edges of the foil, transfer the brownie to a work surface in 1 piece.
5. Make White Chocolate Drizzle: Microwave white chocolate chips on medium power until soft; stir until melted & smooth. Fill a zipper-top sandwich bag with melted white chocolate and seal the bag to remove the air. Cut a small hole in the corner of the bag and squeeze the bag gently while making drizzles over the brownie surface—next, top the brownie generously with candy. 
6. Let the brownies sit until the drizzle has hardened. 
7. Cut into 16 squares with a sharp knife.