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  Recipe Home » Diabetic » OUT OF BOUNDS CANDY BARS
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  OUT OF BOUNDS CANDY BARS
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 182
Ingredients:
1-1/4 C. unsweetened coconut
1/2 C. milk
2 tsp. unflavored gelatin
1 tsp. cornstarch
1 tsp. vanilla extract
1 recipe semisweet dipping chocolate
Semisweet Dipping Chocolate:
1 C. nonfat dry milk powder
1/3 C. cocoa
2 Tbls. paraffin wax
1/2 C. water
1 Tbls. liquid shortening
1 Tbls. liquid sugar replacement
Instructions:
Combine 1/4 C. coconut, 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. Stir in vanilla and remaining coconut. Form into 8 bars. Allow to firm and cool completely. Dip in chocolate. Semisweet Dipping Chocolate: Combine milk powder, cocoa and wax in food processor or blender; blend to soft powder. Pour into top of double boiler; add water, stirring to blend. Add liquid shortening. Place over hot, not boiling, water. Cook and stir until wax pieces are completely dissolved and mixture is thick, smooth and creamy. Remove from heat. Stir in sugar replacement; let cool slightly. Dip candies according to recipe. Shake off excess chocolate. Place on very lightly greased wax paper; allow to cool completely. If candies do not remove easily, slightly warm the wax paper over electric burner or with clothes iron. Store in a cool place.
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