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

A rich, gooey, festive Christmas cookie.

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 80.9
Total Carbs 13.1 g
Dietary Fiber 0.3 g
Sugars 5.4 g
Total Fat 3.0 g
Saturated Fat 0.5 g
Unsaturated Fat 0.1 g
Potassium 21.9 mg
Protein 1.1 g
Sodium 27.2 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  margarine
0 1/2 cup  fructose sweetener
2 cup  white all purpose flour
1 pinch  salt
1 each  cooking spray

1 tbsp  cornstarch
3 tbsp  cold water
0 1/2 cup  evaporated skim milk
0 1/2 cup  fructose sweetener
2 tsp  vanilla extract
0 1/2 cup  sugar-free fudge sauce
0.3333 cup  whole almonds
  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.

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