MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chocolate Bars
  Categories: Diabetic, Desserts, Cooky/bars
       Yield: 32 servings
       2 c  All-purpose flour;                1/2 ts Salt;
       1 c  Sugar;                              1 c  Margarine (2 Sticks); at
     1/2 c  Cocoa;                                   Room temperature
       1 ts Baking soda;                        2 lg Eggs;
            Dry substitute equal to 1/3         2 ts Vanilla;
            Cup sugar                         1/2 c  Semisweet chocolate chips;
     1/2 ts Cinnamon;                      
   Place flour, sugar, cocoa, baking soda, dry sugar substitute,
   cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
   Add margarine, eggs, vanilla and water, and mix at medium speed to
   blend well. Spread batter evenly in an 11 by 15 jelly roll pan that
   has been sprayed with pan spray or greased with margarine.  Bake at
   325 degrees for 20 to 25 minutes, or until bars pull away the sides
   of the pan and a cake tester comes out clean from the center.  Place
   on wire rack and sprinkle chocolate chips evenly over the top of the
   hot bars. Mark four by eight and cool until chocolate has hardended.
   Cut as marked. (Might be a good idea to cut even more sugar out of
   Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
   CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
   Low-sodium diets: Omit salt.  Use salt-free margarine.
   Desserts for Diabetic by Mabel Cavaiani, R.D.
   Brought to you and yours by Nancy O'Brion and her Meal-Master