These festive bars are easy to make for a cookie swap or holiday treats for friends and family. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.

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  • 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

Tips: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

155 calories; 6.7 g total fat; 1.5 g saturated fat; 12 mg cholesterol; 98 mg sodium. 43 mg potassium; 22.4 g carbohydrates; 0.6 g fiber; 14 g sugar; 1.5 g protein; 19 IU vitamin a iu; 24 mcg folate; 15 mg calcium; 1 mg iron; 10 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
12/13/2019
Definitely a “less-sweet” cookie. Did not turn out well for me. Dough was extremely sticky and took a long time to get golden on top as instructed. I kept it in the oven too long, waiting for that indication of doneness and it ended up hardening into a brittle block. Not going to try again. Read More