Oreo Peppermint Bark Bars...

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On Saturday, I met up with From The Aisle to Aloha's Lindsay and a few of her readers at a local park here on Oahu.

If you haven't checked out her blog, you should.

She has fun style posts... posts on surviving deployment as a military wife... livin' life in Hawaii... and she hosts It's The Little Things linky party on Friday's.

Oh yeah...  and she's a wonderful artist! Check out her Etsy shop.

It was really nice chit chatting with the girls who came to the meet up... and of course meeting Lindsay and her hubby Chris.

Just look at this adorable spread that Lindsay put together. Loved the mason jars and burlap! It's the little touches... like the raffia and the cute paper straws... that add so much to the decor.

I was so busy yikyakin', that I totally forgot to take pictures of everyone...... except for this little cutie pie. So sweet...

...just like these treats!

Here is an easy peasy recipe for this holiday season. It has all of my favorite things... sugar cookies, peppermint bark, and Oreo cookies.

Yeah... sugar... it's kinda my thing.

Oreo Peppermint Bark Bars

• 1 Box Or Package Of Sugar Cookie Mix Plus Ingredients Listed
• 1 Bag (10 Oz.) Wilton Candy Cane Colorburst Candy Melts
• 10 Winter Oreo Cookies, Roughly Chopped

Preheat the oven to 350 degrees (F).

Line a 9 x 9 inch square cake pan with parchment paper, making sure that two opposite ends have an over hang. This will help you remove the final product from the pan later. Make the sugar cookie dough according to the package directions and press evenly into the lined pan and bake for 15-20 minutes, or until the sides begin to brown and pull away from the sides of the pan. 

Microwave the candy melts according to the package directions and stir to combine. Pour over the still hot cookie dough. With a spatula, smooth out the melted candy melts evenly to cover and press the chopped Oreo cookies on top.

While still in the pan, cool completely on a cookie rack. Once cooled, using the over hang of parchment paper, remove from the pan. Cut into squares and store covered. Makes 24 small bars. 

Enjoy!