Vanilla Candy Cane Peppermint Bars

Vanilla Candy Cane Peppermint Bars

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From: Diabetic Living Magazine

These festive bars are easy to make for a cookie swap or holiday treats for friends and family.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • ¾ cup sugar (see Tips)
  • ⅓ cup canola oil
  • 1 egg
  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line an 8-inch square baking pan with foil, extending foil over edges. Coat foil with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: 1 bar
  • Per serving: 155 calories; 7 g fat(1 g sat); 1 g fiber; 22 g carbohydrates; 1 g protein; 24 mcg folate; 12 mg cholesterol; 14 g sugars; 19 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 1 mg iron; 98 mg sodium; 43 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 other Carb, 1½ fat

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