Prep Time:20 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 40 minsServings:16Yield:16 barsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 20 minsTotal Time:1 hr 40 minsServings:16Yield:16 bars
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:1 hr 40 mins
Total Time:
1 hr 40 mins
Servings:16
Servings:
16
Yield:16 bars
Yield:
16 bars
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray¾cupsugar (see Tips)⅓cupcanola oil1egg1teaspoonvanilla1cupall-purpose flour½teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt⅓cupcrushed peppermint candies3ouncesdark chocolate, melted
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
¾cupsugar (see Tips)
⅓cupcanola oil
1egg
1teaspoonvanilla
1cupall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
⅓cupcrushed peppermint candies
3ouncesdark chocolate, melted
DirectionsPreheat oven to 350 degrees 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.TipsTips: We do not recommend using a sugar substitute for this recipe.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 350 degrees 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.TipsTips: We do not recommend using a sugar substitute for this recipe.
Preheat oven to 350 degrees 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
Tips: We do not recommend using a sugar substitute for this recipe.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)155Calories7gFat22gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
