Peppermint Bark Cookie Bars

1. Preheat oven to 350°. Line 13 x 9-inch baking dish with parchment paper so paper extends about 2 inches over sides of dish; spray with cooking spray.
2. In medium bowl, whisk flour, cocoa, baking soda and salt. In large bowl, with mixer on medium-high speed, beat butter, sugars and vanilla extract 2 minutes or until light and fluffy, scraping down bowl occasionally. Add eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture and beat 30 seconds or until just incorporated. Stir in semi-sweet chocolate chips. Press dough into bottom of prepared dish; bake 20 minutes or until golden brown and set. Cool completely.
3. In medium microwave-safe bowl, heat white baking morsels and oil in microwave oven on high 1 minute 30 seconds or until chocolate is melted, stirring every 30 seconds; spread over cookie bar. Immediately sprinkle cookie bar with starlites; refrigerate 1 hour or until hardened.
4. Using overhanging sides of parchment paper, transfer cookie bar to cutting board; remove paper and break into 2 1/2 by 1 3/4-inch pieces. Makes 30 cookie bars.

Approximate nutritional values per serving (1 bar): 207 Calories, 12g Fat, 7g Saturated Fat, 29mg Cholesterol, 81mg Sodium, 23g Carbohydrates, 1g Fiber, 16g Sugars, 16g Added Sugars, 2g Protein