Categories: candy /Diabetic Recipes

Ingredients

• 3 cups (18 oz.) semi-sweet or Hersey's dark chocolate chips, ( see options)
• 1 (14 oz.) can Eagle Brand low fat Sweetened condensed milk
• 3 Tbsp. Smucker's Sundae Syrup chocolate flavored syrup
• 2 tsp. Folgers Classic Roast Instant Coffee Crystals
• 1tsp. vanilla extract

Directions

1. Line an 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk in saucepan over low heat. Stir constantly. Remove from heat. Stir in syrup, coffee crystals and vanilla. Spread evenly in prepared pan.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into 1-inch squares.

4. Options: Substitute peanut butter chips for chocolate, using caramel sundae topping instead of chocolate, and omitting coffee crystals. I have not tried any other kinds of chips , but think white or any other flavor should do just fine.

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