Recipe Image

Vanilla Candy Cane Peppermint Bars

  • 20 m
  • 1 h 40 m
Diabetic Living Magazine
“These festive bars are easy to make for a cookie swap or holiday treats for friends and family.”


    • 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


  • 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.
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