Out-of-bounds candy bars
8 candy bars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Unsweetened Coconut; |
| ½ | cup | Milk; |
| 2 | teaspoons | Cornstarch; |
| 1 | teaspoon | White vanilla extract; |
| 1 | Recipe of Semisweet Dipping Chocolate | |
Directions
Combine ¼ c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut. Form into 8 bars, allow to firm cool completely. Dip in chocolate. Food Exchange per serving: ⅔ FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133 per bar. Source: The Diabetic CHOCOLATE Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.