These diabetic candy bars will be a real treat for you and your family. I love making these and taking them with us when we go camping. It's an easy treat that everyone enjoys.
Makes: 8 candy bars
1 1/4 cup unsweetened coconut
1/2 cup milk
2 tsp unflavored gelatin
1 tsp cornstarch
1 tsp vanilla extract
1 recipe semisweet dipping chocolate
1. Combine 1/4 c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth.
2. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut.
3. Form into 8 bars, allow to firm cool completely. Dip in chocolate.
Food Exchange per serving: 2/3 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.