3⁄4 cup sugar
1⁄3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1⁄4 teaspoon peppermint extract
1⁄2 cup all-purpose flour
1⁄2 cup white whole wheat flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄3 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.