Courtesy of Guilt-Free Weeknight Favorites. Serves 36, 1 cookie per serving.

1 (16-ounce) package sugar-free devil’s food cake mix

1/3 cup canola oil

2 eggs

2 (3-ounce) packages (about 12 pieces) sugar-free pecan caramel, and chocolate candies, coarsely chopped (tested with Russell Stover)

½ cup sugar-free caramel syrup

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

In a large bowl, combine cake mix, oil, and eggs, and beat with an electric mixer 3 to 4 minutes, or until well blended. With a spoon, stir in chopped candy, then drop by teaspoonfuls 2 inches apart onto prepared baking sheets.

Bake 9 to 11 minutes, or until centers of cookies are set. Remove cookies to a wire rack to cool completely. Drizzle with caramel syrup and serve.

Choice/Exchanges, ½ carbohydrate, ½ fat

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