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Brittle, Cookie (P)
Source: "Diabetic Candy, Cookie & Dessert Cookbook," by Mary Jane Finsand
Yield: 60

1/2 cup (125ml) margarine
2 tsp. (10ml) vanilla
1 tsp. (5ml) salt
3 tbsp. (45ml) granulated sugar replacement
2 cups (500ml) flour (sifted)
1 cup (250ml) semisweet chocolate chips
1/2 cup (125ml) walnuts (chopped fine)

Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts.

Press into ungreased 15"x10" (39cmx25cm) pan. Bake at 375°F (190°C) for 25 minutes.

Remove from oven, score into 2" x 1" (5cmx2.5cm) pieces and cool completely. Break into candy pieces.

Posted by Larry Kluger

Nutritional Info Per Serving: 48Calories
Exchanges: 1/2 fat 1/3 bread