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Sugar-Free Chocolate Caramel Bars

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By Ron and Patti Lynch

Posted July 23rd, 2007

This article is reprinted with permission from Sweet Inspirations, Sugar Free Dessert, by Ron Lynch, (1989, Sweet Inspirations Publishing)

Sweet Inspirations, Sugar Free Dessert

Servings:	36
Author Notes:	These decadent cookies are light and diabetic friendly.
Ingredients:	Crust: 1/2 cup margarine or butter 1/2 cup fruit sweetener 2 cups flour dash of salt Filling: 1 tablespoon cornstarch 3 tablespoons water 1/2 cup evaporated skim milk 1/2 cup fruit sweetener 2 teaspoons vanilla extract Topping: 1/2 cup fruit-sweetened fudge sauce (can be found in health food stores) 1/3 cup toasted almonds
Instructions:	Preheat oven to 350Â°F. Beat butter and fruit sweetener. Add flour and salt. Mix well. Spray a 9x13-inch pan with non-stick vegetable coating. Press mixture into bottom of prepared pan. Bake crust until golden, 12-15 minutes. Cool. In saucepan, dissolve cornstarch in water. Add milk and fruit sweetener. Stir constantly over medium heat until mixture thickens and bubbles. Remove from heat and add 2 teaspoon vanilla extract. Cool slightly and pour over cooked crust. Refrigerate for 30 minutes. Heat fudge sauce. Pour over cooled filling. Gently spread, then cover with chopped, toasted almonds. Diabetic Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat