Preheat the oven to 350 degrees F. Spray a 9-by-13-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.
In a large bowl, stir together the vegetable oil, sugar, and cocoa powder with a wooden spoon. Stir in the egg, salt, and vanilla. Carefully stir in the flour. The mixture will be thick.
Spread the batter in a thin layer in the prepared pan. It's easiest to use your hands, but since the dough will be sticky, you should spray them with cooking spray. Bake for 9 to 11 minutes, until the brownies are cooked through; a toothpick inserted along the edge of the pan should come out clean. Cool completely in the pan before continuing.
Melt the white chocolate chips in a microwave-safe bowl: Heat them on 50 percent power in 30-second increments, stirring after each, until smooth. Spread in an even layer over the brownie crust. Sprinkle the crushed candy canes over the top. Refrigerate to harden, then break into pieces. Store in an airtight container in the refrigerator for up to 1 week. Best eaten at room temperature.
This recipe is not limited to candy canes! Use any candy you love. Or dress it up for different holidays by using colored sprinkles. The sky's the limit.
"Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S'morescake, Chocolate Chip Cookie Pie and Many More" by Dorothy Kern © Ulysses Press 2014. Reprinted with permission from Ulysses Press. All rights reserved.