RAINBOW CHOCOLATE CHIP BARS

11/2 cups (375 mL) flour

1 tsp (5 mL) baking powder

1/2 tsp (2.5 mL) salt

1/2 cup (125 mL) butter, softened

3/4 cup (180 mL) sugar

3/4 cup (180 mL) packed golden brown sugar

2 eggs

1 tsp (5 mL) vanilla

1 cup (250 mL) miniature candy-coated chocolate pieces

1 cup (250 mL) semi-sweet chocolate chips

1/3 cup (80 mL) miniature candy-coated chocolate pieces

Combine flour, baking powder and salt in a bowl; set aside. Using medium speed of an electric mixer, beat together butter, sugar and brown sugar until fluffy.

Beat in eggs, one at a time, until blended. Beat in vanilla. Stir in flour mixture just until blended. Stir in 1 cup (250 mL) candycoated chocolate pieces and chocolate chips.

Spoon into a greased 9x13-inch (22.5x33-cm) baking pan. Sprinkle with 1/3 cup (80 mL) candy-coated chocolate pieces. Bake at 350ºF (175ºC) for 30-35 minutes or until golden brown and a cake tester inserted in centre comes out clean. Cool completely in pan on a rack. Cut into bars. Makes 48.

Cook’s Note: The ATCO Blue Flame Kitchen used M&M’s Milk Chocolate Mini Baking Bits for the miniature candy-coated chocolate pieces in this recipe.