Peppermint Bark

1 package (16 ounces) vanilla-flavored candy coating (almond bark), broken into pieces

24 hard peppermint candies



1. Cover cookie sheet with waxed paper, aluminum foil or cooking parchment paper. Place candy coating in 8-cup microwavable measure or 2-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth.

2. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.



Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.



Drizzled Peppermint Bark: Heat 1/2 cup semisweet chocolate chips or white baking chips and 1 teaspoon shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.



Nutrition Information:

1 Serving:  Calories 40 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

SUGAR-FREE PECAN FUDGE

Serves 16

1 Pound Cream cheese- softened

2 Ounces Unsweetened chocolate-melted and cooled

1/2 cup Splenda

1 teaspoon Vanilla extract

1/2 cup Pecans- chopped



In a small mixing bowl, beat the cream cheese, chocolate,

sweetener and vanilla until smooth. Stir in the pecans.

Pour into 8 inch square baking pan lined with foil.

Cover and refrigerate overnight. Cut into 16 squares.

Out of Bounds Candy Bars

Diabetic Recipe

I have to get puffed rice before I can do this again.. but they are very good..

Ingredients:

5 cups unsweetened puffed rice

3 tablespoons granulated frutose

Two egg whites

2 teaspoon butter rum flavoring

1 teaspoon vanilla extract





Pour rice in blender and work to a powder. pour into a large bowl or food processor. Add remaining ingredients. work with a wooden spoon or steel blade until mixture is completely blended. (Mixture will be sticky.)



From into 20 patties.



Place patties on an ungreased cookie sheet. Bake at 300-degrees for 20 minutes or until surface of patties feel dry.



Recipe makes 20 servings.



Nutrition information per candy:

Calories: 23

Carbohydrates: 3g

Exchange: 1/5 Bread

Sugar Free Fudge
1 envelope gelatin
1/4 cup cold water
1 square unsweetened chocolate
3/4 teaspoon liquid sweetener
1/2 cup evaporated milk
1/4 cup water
1/4 cup chopped nuts

Soften gelatin in 1/4 cup cold water. In saucepan over low heat, melt chocolate with sweetener. Slowly add evaporated milk and other 1/4 cup of water. Add gelatin to chocolate mixture. Stir until dissolved, then remove from heat. Let cool. When mixture begins to thicken, add nuts. Put in a greased 8 x 8 pan. Cool and cut into squares.

DIABETIC CANDY BAR



3 packets or 1 tsp. Sweet & Low

1/3 c. powdered milk

1/3 c. peanut butter

1/3 c. oats

1/2 tsp. vanilla

1 1/2 tsp. water



Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.

Double Fudge Balls-D

1/3 cup margarine, softened
3 tablespoons evaporated skimmed milk
dash salt
1 teaspoon vanilla extract
1/4 cup cocoa
1 cup powdered sugar replacement
1 recipe Semisweet Dipping Chocolate

Cream together margarine, milk, salt and vanilla until fluffy. Stir in cocoa and sugar replacement. Knead or work with hands until dough is smooth and form dough into 60 small balls. Dip balls in chocolate, cool completely; dip again and cool. Makes 60 balls.

Exchange 1 ball: 1/3 bread 1/2 fat Calories 1 ball: 50 calories

Chocolate Butter Creams



3 oz. package cream cheese (softened)

2 tablespoons skim milk

1 1/2 teaspoons white vanilla extract

1 cup powdered sugar replacement

1 recipe semisweet dipping chocolate



Beat cream cheese, milk and vanilla until fluffy; stir

in powdered sugar replacement. Form into 30 balls and

dip each one in chocolate.



Yield: 30 creams

Calories 1 cream: 31

Exchange 1 cream: 1/4 low fat milk

Double Fudge Balls



1/3 cup margarine (soft)

3 tablespoons evaporated skimmed milk

dash of salt

1 teaspoon vanilla

1/4 cup cocoa

1 cup powdered sugar replacement

1 recipe semisweet dipping chocolate (found below)



Cream together margarine, milk, salt and vanilla until

fluffy.

Stir in cocoa and sugar replacement.

Knead or work with hands until dough is smooth, and

form dough into 60 small balls. Dip balls in

chocolate, cool completely; dip again and cool.



Yield: 60 balls

Calories 1 ball: 50

Exchange 1 ball: 1/3 bread, 1/2 fat



Semisweet Dipping Chocolate



1 cup nonfat dry milk powder

1/3 cup cocoa

2 tablespoons paraffin wax

1/2 cup water

1 tablespoon liquid shortening

1 tablespoon liquid sugar replacement



Combine milk powder, cocoa and wax in food processor

or blender; blend to soft powder.

Pour into top of double boiler and add water, stirring

to blend. Add liquid shortening.

Place over hot (not boiling) water, and cook and stir

until wax pieces are completely dissolved and mixture

is thick, smooth and creamy.

Remove from heat. Stir in sugar replacement and let

cool slightly.

Dip candies according to recipe. Shake off excess

chocolate. Place on very lightly greased waxed paper

and allow to cool completely. (If candies do not

remove easily, slightly warm the waxed paper over

electric burner or with clothes iron.)

Store in a cool place.



Yield: 1 cup

Calories full recipe: 427

Exchange full recipe: 3 low fat milk

Chocolate Pecan Fudge



1 envelope unflavored gelatin

1/4 cup water

1 square unsweetened chocolate

1/8 teaspoon cinnamon

1 teaspoon liquid Sweet & Low

1/4 cup water

1/2 cup evaporated milk

1/2 teaspoon vanilla

1/4 cup chopped pecans



Soften gelatin in 1/4 cup water for 5 minutes.



Melt chocolate with cinnamon and Sweet & Low liquid.

Slowly add evaporated milk and water.



Add gelatin and stir until dissolved. Remove from heat

and add vanilla; cool.



When mixture begins to thicken, add nuts. Turn into

sprayed dish. When firm, cut into pieces.



Exchange per piece: 1/3 milk, 1/2 fat

Chocolate Crunch Candy



1 cup nonfat dry milk powder

1/2 cup cocoa

2 tablespoons liquid fructose

3 tablespoons water

1 1/2 cup chow mein noodles



Combine milk powder and cocoa in food processor or

blender, blending to a fine powder. Stir in fructose

and water and beat until smooth and creamy.



Slightly crush the chow mein noodles and fold them

into chocolate mixture.



Drop by teaspoonfuls onto waxed paper. Cool at room

temperature.



Yield: 30 pieces

Calories 1 piece: 11

Exchange 1 piece: 1/5 bread