Source: Sweet Inspirations, A Sugar-Free Dessert Cookbook, by Patti Lynch

A rich, gooey, festive Christmas cookie.

Servings

Bars
0.5 cup margarine
0.5 cup fructose sweetener
2 cup white all purpose flour
1 pinch salt
1 cooking spray

Topping
1 tbsp cornstarch
3 tbsp cold water
0.5 cup evaporated skim milk
0.5 cup fructose sweetener
2 tsp vanilla extract
0.5 cup sugar-free fudge sauce
0.33 cup whole almonds , toasted and chopped

1 Preheat oven to 350 degrees F. Beat butter and fruit sweetener. Add flour & salt. Mix well. Spray a 9x13-inch pan with non-stick vegetable coating. Bake crust until golden, 12-15 minutes. Cool.
2 In saucepan, dissolve cornstarch in water. Add milk & fruit sweetener. Stir constantly over medium heat until mixture thickens and bubbles. Remove from heat and add 2 tsp vanilla extract. Cool slightly and pour over cooked crust. Refrigerate for 30 minutes.
3 Heat fudge sauce. Pour over cooled filling. Gently spread, then cover with chopped, toasted almonds.