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Holiday Candy Cane Bars


Source: Diabetic Living Magazine


34 cup sugar

13 cup canola oil

1 large egg

1 teaspoon vanilla extract

14 teaspoon peppermint extract

12 cup all-purpose flour

12 cup white whole wheat flour

12 teaspoon baking powder

12 teaspoon baking soda

14 teaspoon salt

13 cup crushed peppermint candies

1 (3.5 oz) bar dark chocolate (70% cocoa or greater)


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

In a medium bowl beat sugar, oil, egg, vanilla, and peppermint extract with a mixer on medium for two 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.

Break chocolate into small pieces and place in a small glass bowl. Microwave chocolate in 10 second intervals, stirring each time, until melted.

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.

Nutritional information per serving:
165 calories 7g fat (2g saturated fat) 97mg sodium 23g carbohydrate 1g fiber 2g protein

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