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Out-of-bounds candy bars

Yield: 8 candy bars

Ingredients:

• 1 1/4 c Unsweetened Coconut; 1 ts White vanilla extract;
• 1/2 c Milk; 1 Recipe of Semisweet Dipping
• 2 ts Cornstarch; -Chocolate

Instructions:

Combine 1/4 c of the coconut the 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 and stir vanilla and remaining coconut. Form into 8 bars allow to firm cool completely. Dip in chocolate. Food Exchange per serving: 2/3 FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133 per bar. Source: The Diabetic CHOCOLATE Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

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