Out-of-bounds Candy Bars Recipe
Yield: 8 candy barsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Unsweetened Coconut,
1 tsp: White vanilla extract,
1/2 cup: Milk,
1 Recipe: of Semisweet Dipping,
2 tsp: Cornstarch,
-Chocolate,
Directions:
Combine 1/4 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: 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 OBrion and her Meal-Master.
Source from luhu.jp
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: 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 OBrion and her Meal-Master.
Source from luhu.jp