* Exported from MasterCook *

COCONUT CRUNCH AND VARIATIONS

Recipe By :Carol Williams
Serving Size : 24 Preparation Time :2:00
Categories : 0-5G Low Carb Confectionary-Chocolate


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz unsweetened baking chocolate
4 tbsp butter
2 tbsp cream
1/2 tsp vanilla
1/2 tsp coconut extract
2 tbsp coconut shreds

-Melt chocolate &butter in top half of double boiler.
-Stir in the remaining ingredients.
-Pour into a foil lined 8" 200mm square pan{or 24 miniature paper lined cups}.
-Chill until hard.
-Cut into 24 squares.
-Store in the fridge or freezer.
-Per crunch:1.5 minus 0.4 gr. fiber = 1.1 carbs

VARIATIONS:
Peanut Crunch:
Stir in 2 T. finely chopped peanuts.Omit coconut extract &coconut.
Per P. Crunch:1.2 minus 0.6gr. fiber= 0.6 carbs

Almond Bark:
Stir 1/2 cup coarsley chopped almonds into the melted chocolate mixture
Per Bark: 1.3 minus 0.6 gr. fiber = 0.7 carbs


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Per Serving (excluding unknown items): 35 Calories; 4g Fat (86.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony @carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 5403 0