Out-of-bounds candy bars

8 candy bars

Ingredients

Quantity	Measure	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.