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 350 º F ( 175 º C) 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.