Yield: 77 squares
|1 cup||Cake flour;|
|⅓ cup||Granulated sugar replacement|
|¾ cup||Chocolate Topping;|
Combine cake flour, sugar replacement and oatmeal in a bow; cut margarine until all ingredients are blended into a crumbly dough.
Press one-half of the dough into the buttom of a 11 X 7-IN well-greased pan. Spread ½ cup of the chocolate topping over the entire surface. Sprinkle with remaining dough and gently press the top dough. Drizzle with remaining chocolate topping. Bake at 350 degrees for 25 to 30 minutes. Cool slightly. Cut into 1" squares.
Food Exchange per serving: 1 SQUARE ⅕ BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SQUARE: 32;
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By ANNE MARIE CHIAPPETTA On 03-27-95