Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¾ cup sugar (see Tips)
⅓ cup canola oil
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup crushed peppermint candies
3 ounces dark chocolate, melted
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.
In a medium bowl beat sugar, oil, egg, and vanilla with a mixer on medium 2 minutes or until slightly thick and pale yellow. Beat in flour, baking powder, baking soda, and salt just until combined. Stir in 2 Tbsp. of the peppermint candies. Spread batter in the prepared pan.
Bake 20 to 25 minutes or until edges are puffed and top is golden. Cool in pan on a wire rack. Using foil, lift uncut bars out of pan. Cut into bars.
Line a tray with parchment paper. Dip one corner of each bar into melted chocolate and place on the prepared tray. Sprinkle chocolate with the remaining peppermint candies. Let stand until set.
Tips: We do not recommend using a sugar substitute for this recipe.