I found this receipe on Richard Simmons web site it was posted by Kim , who also wrote this candy bar has been a lifesaver to me and my friends! You feel as though you are enjoying a Nestle Crunch Bar without the fat! Hope you enjoy it.


I tried it and it a great fix for chocolate.

Chocolate Candy Bar

1 package sugar free hot chocolate mix

1/3 cup powered milk (make sure it's skim)

1 Tbsp. water

1 Tbsp. corn flake crumbs

wax paper

1.Spread out your wax paper. Pour cornflakes on it.

2. Mix powdered milk, cocoa, and water in a separate container. This will almost instantly become hard like chocolate. So mix it fast.

3. Take out chocolate mixture and roll in corn flakes crumbs. DELICIOUS!

I mixed the cornflakes crumbs into the mixture.

As far as points It depends on how many calories in your hot chocolate mix.
The powered milk is 80 calories for 1/3 cup. And I have seen hot chocolate mixes that are sugar free and any where from 20 calories to 70. So if you use sugar hot cocoa mix that is 40 calories or less. The whole thing is 2 points. If you hot cocoa mix is above 40 calories than it would be 3 points.

Thank life timer
That made me remember one I used years ago on ww I got my old book out and there it was it was one of my favorites hopefully someone with more experience can points both of them I dont like powdered milk it is a childhood thing
1tbsp of Chunky peanut butter
2tbsp hot water
1 pkg of hot chocolate
2 tbsp raisins
1/3 cup of oatmeal(not Instant)
Mix pb and hot water Add remaining ingrediants mix well be stiff and sticky
Place on wax paper and freeze
I would throw on in my lunch and by snack time it was thawed and ready to go
Hopefully someone could point please
Have a great day I am going to try yours also

I got this recipe from this site on 12-7 98! Wow, it was posted by Kelly_S!

* Exported from MasterCook *
No Fat Vanilla Fudge

Recipe By : W/W Magazine
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups sugar
3 ounces cook and serve vanilla pudding -- not sugar free
3 tablespoons Butter BudsŪ
1 cup evaporated milk
2 tablespoons evaporated milk

1. Moisten 3 kitchen towls with water; lay one flat on work surface. Place 10x15-inch sheet pan on top of wet towel. Line 6x8x2-inch baking pan with foil.

2. In 10" cast-iron Dutch oven, add all ingredients and bring to a boil over high heat; stirring constantly. Continue cooking 4 1/2 minutes. Remove from heat and continually stir until boiling stops.

3. Pour into sheet pan. With spatula, push mixture backa nd forth, scraping fudge crystals from bottom. After 2-3 minutes, replace damp towl with a fresh one; continue to scrape pan and repeat after 2 more minutes.

4. When mixture becomes thick, about 1 minute, spread evenly into prepared baking pan. Let stand 10 minutes. Cut in 1-inch squares. Wrap in wax paper; will keep about 1 week.

Calories: 50
Fat grams: 0
Fiber grams: 0

W/W Points: 1

Originally posted by Kelly_S * Exported from MasterCook *
Chocolate-Peanut Butter Fudge

Recipe By : W/W Magazine - November/December 1998
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed skim milk
12 ounces reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanutbutter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

1. Line an 8-inch square baking pan with foil. Coat foil with cooking spray. Set aside.

2. Combine milk and next 3 ingredients in a medium saucepan. Cook over low heat until chocolate melts stirring frequently. Remove from heat and stir in vanilla.

3. Pour into prepared pan,spreading evenly. Cover and chill at least 2 hours.

4. Lift foil from pan and turn out on cutting board.

5. Cut in 36 squares. Store between layers of wax paper in air-tight container in refrigerator.

Calories: 85
Fat grams: 2.2
Fiber grams: 0.1

W/W Points: 2



[This message has been edited by Rachel28 (edited 06-08-2000).]

posted 04-14-99 04:38 PM by Kelly also!!!
--------------------------------------------------------------------------------
* Exported from MasterCook *
Fake Fudge

Recipe By : lifetimer in 3FC Forum/Richard Simmons Website
Serving Size : 2 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free ricotta cheese
2 teaspoons peanut butter
1 package cocoa mix, low calorie (with aspartame)

1. Mix together roll in a log wrap with wax paper.

2. Chill then cut in pieces.

Calories: 78.0
Fat grams: 2.9
Fiber grams: 0.5

W/W Points: 1 3/4

IF YOU USE PART SKIM RICOTTA THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 98.0
Fat grams: 5.3
Fiber grams: 0.5

W/W Points: 2 1/4

IF YOU USE FAT-FREE RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 76.4
Fat grams: 2.1
Fiber grams: 0.5

W/W Points: 1 1/2

IF YOU USE PART SKIM RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 96.4
Fat grams: 4.5
Fiber grams: 0.5

W/W Points: 2 1/4

- - - - - - - - - - - - - - - - - -

NOTES : lifetimer froze hers a bit and says, "Its really good all you taste is the peanut butter and choc. The cheese has no taste. I thought it sounded strange. But tryed it and it is good." It also counts as a milk. She didn't provide a serving size so I made it two servings.



[This message has been edited by Rachel28 (edited 06-08-2000).]

This was originally posted by Kelly also!

Fantasy Fudge - 1 Point

Recipe By : Kraft and Parkay
Serving Size : 117 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 ounces semisweet chocolate chips
7 ounces marshmallow cream
1 cup chopped nuts -- optional
1 teaspoon vanilla

1. Combine sugar, margarine and milk in heavy 2-1/2 to 3-quart saucepan; bring to full roling boil, sitrring constantly. Continue to boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F stirring constantly to prevent schorching.

2. Remove from heat; stir in chocolate until melted.

3. Add remaining ingredients; beat until well blended.

4. Pour into 13x9-inch baking pan. Cool at room temperature. Cut into squares.

Calories: 58.9
Fat grams: 2.8
Fiber grams: 0.2

W/W Points: 1

- - - - - - - - - - - - - - - - - -

Serving Ideas : Makes 117 1x1-inch pieces.



[This message has been edited by Rachel28 (edited 06-08-2000).]

posted 04-26-99 10:00 PM Not originally posted by Kelly- but her name is mentioned at the end!!!!!
--------------------------------------------------------------------------------
Here is a recipe that I really love.
Copied Shape Magazine Dec. 1992
Qty 48 pieces
2 Tbs butter
2/3 c evaporated skim milk
2 1/2 c. sugar
12 oz pkg semi sweet choco chips
2 1/2 oz jar baby food prunes
7 oz marshmallow cream
1/2 c. chopped walnuts
1 tsp. vanilla

Line a 13x9 pan with wax paper. In a large saucepan, melt butter. Stir in milk and sugar and bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove pan from heat and gradually stir in chocolate chips. Add prunes, marshmallow cream, walnuts and vanilla. Pour into pan and chill. Cut into 48 pieces when firm.

Calories per piece: 105 calories
Fat: 3.8 grams

These are really good, you can't tast the baby food prunes.

Jay
P.S. Kelly_S keep posting recipes, I enjoy them

[This message has been edited by Rachel28 (edited 06-08-2000).]

Peanut butter rice crispie squares

1cup caro syrup
1cup sugar
1cup Peanut butter
6 cups rice crispies
1up choc. chips
1cup butterscothch chips

let me know thanks!!!! Serving 24 bars!YUMMMMY Need to know pts though!!!!

My master cook calculated this per bar as 232 calories, 9 g fat, 1 g fiber or in other words 5 points.

Enjoy, but don't eat the whole tray please!!!

--Vicki

Indoor Smores

4 Kedem Tea Biscuits (44 C, 2 F, 1 Fib)
2 Marshmallow halves (45 C, 0F, 0Fib)
1/2 Tablespoon chocolate syrup (55 C, 0F, 0Fib)

Place a marshmallow half on each tea biscuit and microwave on Medium for 30 seconds (until slightly bubbly and gooey). Drizzle with chocolate syrup (you can heat that up a little too, if desired, but it doesn't work well to heat it all up together, as I've discovered, hehe).

This is actually a pretty big snack and great if you're craving something gooey and chocolately.

By the way, if you haven't tried the tea biscuits, I'd definitely recommend them! They are really tasty, and also VERY cheap. A small bag of them cost me around 60 cents. The vanilla flavored ones are great, too, especially with sugar free banana pudding!

Fantasy Fudge - 1 Point

Recipe By : Kraft and Parkay
Serving Size : 117 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
12 ounces semisweet chocolate chips
7 ounces marshmallow cream
1 cup chopped nuts -- optional
1 teaspoon vanilla

1. Combine sugar, margarine and milk in heavy 2-1/2 to 3-quart saucepan; bring to full roling boil, sitrring constantly. Continue to boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees F stirring constantly to prevent schorching.

2. Remove from heat; stir in chocolate until melted.

3. Add remaining ingredients; beat until well blended.

4. Pour into 13x9-inch baking pan. Cool at room temperature. Cut into squares.

Calories: 58.9
Fat grams: 2.8
Fiber grams: 0.2

W/W Points: 1

- - - - - - - - - - - - - - - - - -

Serving Ideas : Makes 117 1x1-inch pieces.

* Exported from MasterCook *

No Fat Vanilla Fudge

Recipe By : W/W Magazine
Serving Size : 48 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups sugar
3 ounces cook and serve vanilla pudding -- not sugar free
3 tablespoons Butter BudsŪ
1 cup evaporated milk
2 tablespoons evaporated milk

1. Moisten 3 kitchen towls with water; lay one flat on work surface. Place 10x15-inch sheet pan on top of wet towel. Line 6x8x2-inch baking pan with foil.

2. In 10" cast-iron Dutch oven, add all ingredients and bring to a boil over high heat; stirring constantly. Continue cooking 4 1/2 minutes. Remove from heat and continually stir until boiling stops.

3. Pour into sheet pan. With spatula, push mixture backa nd forth, scraping fudge crystals from bottom. After 2-3 minutes, replace damp towl with a fresh one; continue to scrape pan and repeat after 2 more minutes.

4. When mixture becomes thick, about 1 minute, spread evenly into prepared baking pan. Let stand 10 minutes. Cut in 1-inch squares. Wrap in wax paper; will keep about 1 week.

Calories: 50
Fat grams: 0
Fiber grams: 0

W/W Points: 1

Makes 48 1-inch servings.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Fake Fudge

Recipe By : lifetimer in 3FC Forum/Richard Simmons Website
Serving Size : 2 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fat-free ricotta cheese
2 teaspoons peanut butter
1 package cocoa mix, low calorie (with aspartame)

1. Mix together roll in a log wrap with wax paper.

2. Chill then cut in pieces.

Calories: 78.0
Fat grams: 2.9
Fiber grams: 0.5

W/W Points: 2

IF YOU USE PART SKIM RICOTTA THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 98.0
Fat grams: 5.3
Fiber grams: 0.5

W/W Points: 2

IF YOU USE FAT-FREE RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 76.4
Fat grams: 2.1
Fiber grams: 0.5

W/W Points: 2

IF YOU USE PART SKIM RICOTTA AND REDUCED FAT PEANUT BUTTER THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 96.4
Fat grams: 4.5
Fiber grams: 0.5

W/W Points: 2


- - - - - - - - - - - - - - - - - -

NOTES : lifetimer froze hers a bit and says, "Its really good all you taste is the peanut butter and choc. The cheese has no taste. I thought it sounded strange. But tryed it and it is good." It also counts as a milk. She didn't provide a serving size so I made it two servings.

* Exported from MasterCook *

Chocolate-Peanut Butter Fudge

Recipe By : W/W Magazine - November/December 1998
Serving Size : 36 Preparation Time :0:00
Categories : Candy And Fudge

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces fat-free sweetened condensed skim milk
12 ounces reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanutbutter
1 tablespoon light corn syrup
1 teaspoon vanilla extract

1. Line an 8-inch square baking pan with foil. Coat foil with cooking spray. Set aside.

2. Combine milk and next 3 ingredients in a medium saucepan. Cook over low heat until chocolate melts stirring frequently. Remove from heat and stir in vanilla.

3. Pour into prepared pan,spreading evenly. Cover and chill at least 2 hours.

4. Lift foil from pan and turn out on cutting board.

5. Cut in 36 squares. Store between layers of wax paper in air-tight container in refrigerator.

Calories: 85
Fat grams: 2.2
Fiber grams: 0.1

W/W Points: 2

- - - - - - - - - - - - - - - - - -

Snicker style dessert bars

2 cups vanilla or chocolate reduced fat icecream

1 cup light cool whip

1/4 cup crunchy peanut butter

1 box fat free pudding (vanilla or chocolate)

Let icecream and whip cream sit at room temperature for 10-15 minutes

in a chilled bowl beat whip cream, icecream, peanut butter and pudding mix until smooth (about 5 minutes)

freeze in a 8*8 dish until solid (2 hours at least)

cut into 8 squares 3 points per square

Enjoy!! (I got this recipe at my last weight watchers meeting)