Merry Christmas! I don’t really like candy canes by themselves, but I love that peppermint crunch that magically happens when candy canes are hiding in my baking.  Now, this isn’t the healthiest recipe around but ‘tis the season, so lets be naughty. Candy Cane Blondies are moist, minty and taste like the holidays.

Before you start baking Candy Cane Blondies, turn on some festive tunes and plug in your tree to set the mood. I like to melt the butter in a small saucepan stirring constantly until the butter starts to brown instead of just melting it. You can skip this step if you are pressed for time, but I think the 5 minutes it takes to brown the butter is worth it because it adds a subtle caramel-y flavor to the Candy Cane Blondies.

The best way to get perfectly crushed candy cane pieces is by using a Magic Bullet or a small food processor. Make sure you don’t pulse the candy cane pieces for too long or else your crunchy candy cane pieces will turn into a powder. If you don’t have a small food processor, you can place the candy canes in a very thick bag and crush them with a mallet or rolling pin. Don’t crush the candy canes in a tea towel because the candy bits get stuck to the fabric, I know from experience.

If you are looking for other yummy baked treats that use spelt flour, check out my cookbook Healthy Dairy Free Desserts.

Candy Cane Blondies

(nut free)

Prep time: 15 minutes | Cook time: 30 minutes | Serving size: 9 generous squares or 16 more reasonably sized squares.

Ingredients:

• 1/2 cup organic butter
• 1 cup coconut sugar
• 2 Tbsp almond milk
• 2 organic eggs
• 2 tsp peppermint extract
• 1.5 cups spelt flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup crushed candy cane
• 1/2 cup chocolate chips

Directions:

1. Pre-heat oven to 350F. Grease a square 8×8 cake pan with butter and lightly coat with flour or line with parchment paper and set aside.
2. Melt the butter in a small saucepan stirring constantly until the butter starts to brown.
3. Pour the butter into a large heatproof bowl and add the coconut sugar and vanilla, blend well.
4. Add the almond milk, eggs and peppermint extract and mix till combined.
5. In a small bowl mix the flour, baking powder and salt, then add to the wet mixture. Stir just enough to incorporate.
6. Fold in the 1/2 cup of crushed candy cane and the chocolate chips.
7. Pour the Candy Cane Blondies batter into the prepared pan and top with the remaining candy cane. Bake for 30 minutes or until a tooth pick inserted in the center comes out clean.
8. Cool Candy Cane Blondies before slicing and serving.

What is  your favorite Christmas recipe? Feel free to share it in the comments section!

Download my Guide to Natural Sugar Substitutes HERE.