Chocolate Bars

---------- Recipe via Meal-Master (tm) v8.02

Title: CHOCOLATE BARS
Categories: Diabetic, Desserts, Cookies
Yield: 32 servings

2 c All-purpose flour;
1 c Sugar;
1/2 c Cocoa;
1 ts Baking soda;
Dry substitute equal to 1/3
Cup sugar
1/2 ts Cinnamon;
1/2 ts Salt;
1 c Margarine (2 Sticks); at
Room temperature
2 lg Eggs;
2 ts Vanilla;
1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar
substitute, cinnamon, and salt in a mixer bowl and mix
a low speed to blend well. Add margarine, eggs,
vanilla and water, and mix at medium speed to blend
well. Spread batter evenly in an 11" by 15" jelly roll
pan that has been sprayed with pan spray or greased
with margarine. Bake at 325 degrees for 20 to 25
minutes, or until bars pull away the sides of the pan
and a cake tester comes out clean from the center.
Place on wire rack and sprinkle chocolate chips evenly
over the top of the hot bars. Mark four by eight and
cool until chocolate has hardended. Cut as marked.
(Might be a good idea to cut even more sugar out of
this.)

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE

CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
Low-sodium diets: Omit salt. Use salt-free margarine.

Desserts for Diabetic by Mabel Cavaiani, R.D.

Brought to you and yours by Nancy O'Brion and her
Meal-Master

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