Homemade Chocolate Candy Cane Granola Bars

I really love this time of year! I derive enormous amounts of joy from sending out our annual holiday cards and I am giddy every time we receive a card in the mail. I especially love making and sharing treats with friends during the holiday season. Cooking for the people I love has always been one of my favorite things to do.

This year, I've had a difficult time settling on just the right edible gifts to give. Since I was unable to pick just one, I'll be gifting a few different treats. This week, I'm passing along these Homemade Chocolate Candy Cane Granola Bars.

These Homemade Granola Bars are quick and easy treats to whip up. Best of all, they look and taste fantastic! Peppermint and Chocolate are two of my favorite flavors and they combine perfectly in these family friendly treats.

I started handing them out to friends this afternoon and I'm already getting great feedback. As I was writing this post my dear friend Loraine sent me this message:

"Oh my goodness, the bars are incredible! Thank you, thank you!"

I love spreading goodness around! And now, I think I'm going to need another batch for my hungry little snackers here, and, let's be honest, a few for me too. Tis the Season!

Chocolate Candy Cane Granola Bars

Ingredients

2 cups Old Fashioned Rolled Oats

⅔ cup packed brown sugar

½ cup wheat germ

1 cup all purpose flour

¾ teaspoon kosher salt

½ cup honey

1 egg, lightly beaten

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup dark chocolate mini chips

1 cup coarsely crushed candy canes (8 to 10 large candy canes)

Directions

Preheat oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with parchment paper.

In a large bowl, mix together oats, sugar, wheat germ, flour and salt. Make a well in the center of mixture and pour in the honey, egg, oil, and vanilla.

Using your hands, mix until evenly combined. Add in chocolate and candy canes and mix well. Pat the mixture evenly into lined baking pan.

Bake for 20 to 30 minutes, or until edges begin to look golden. Cool on wire rack for 20 to 30 minutes. Be sure to cut bars before they have completely cooled to avoid crumbling. Once completely cooled, store in an airtight container. Makes 16 bars.

Recipe adapted from My Baking Addiction