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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Caramel Bars

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

A rich, gooey, festive Christmas cookie.

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 3.0 Fat, 0.0 Milk, 0.3 Other Carbs, 0.3 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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Servings

Ingredients

Bars 0.5
0 1/2 cup margarine 0.5
0 1/2 cup fructose sweetener 2.0
2 cup white all purpose flour 1.0
1 pinch salt 1.0
1 each cooking spray

Topping 1.0
1 tbsp cornstarch 3.0
3 tbsp cold water 0.5
0 1/2 cup evaporated skim milk 0.5
0 1/2 cup fructose sweetener 2.0
2 tsp vanilla extract 0.5
0 1/2 cup sugar-free fudge sauce 0.3333
0.3333 cup whole almonds

Directions

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.
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.
Heat fudge sauce. Pour over cooled filling. Gently spread, then cover with chopped, toasted almonds.