1 pkg (2-layer size) yellow sugar-free cake mix
2 large eggs, beaten
3 tbsp melted butter
2 tbsp unsweetened applesauce
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans, optional (But I always recommend adding nuts to diabetic desserts.)
Preheat oven to 350 degrees.
Lightly spray a 9X13-inch baking pan with nonstick cooking spray; set aside.
In a large bowl, using a large spatula, combine all ingredients until well blended. Pour batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack. When cooled cut into bars.
Store in an airtight container.
3 tbsp melted butter
2 tbsp unsweetened applesauce
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans, optional (But I always recommend adding nuts to diabetic desserts.)
Preheat oven to 350 degrees.
Lightly spray a 9X13-inch baking pan with nonstick cooking spray; set aside.
In a large bowl, using a large spatula, combine all ingredients until well blended. Pour batter into the prepared pan and bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pan on a wire rack. When cooled cut into bars.
Store in an airtight container.
file photo
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