For Yum Stuff:
1/2 cup chopped pecans
1 cup unsifted all purpose flour
1/4 cup Prune Syrup
1/4 cup Apple Syrup
1/2 White Grape Syrup
1 cup evaporated skim milk
12 onces finely diced sweet chocolate
8 ounces egg substitute
vegetable cooking spray

For Topping:
1 (1.4 ounce) package chocolate sugar free instant pudding
1 1/2 cups chilled evaporated skim milk
4 ounces finely grated sweet chocolate
1 tablespoon vanilla extract
4 (1 gram) packages artificial sweetener

Directions:
White Grape Syrup:
Place 2 (12 ounce) cans of white grape juice concentrate in a 10 inch nonstick skillet over high heat and cook until the juice comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. Once the bubbles start to rise above the level of the skillet, immediately reduce the heat to medium and continue to cook until the juice is reduced to 1 1/2 cups, about 20 minutes more. Let cool.

Prune Syrup:
Place 1 (48 ounce) bottle of prune juice, preferably with pulp, in a 5 quart nonstick pot over high heat and bring to a boil. Cook until the liquid is reduced to 1 1/2 cups about 50 to 55 minutes. Let cool.

Apple Syrup:
Place 2 (12 ounce) cans of apple juice concentrate in a 10 inch nonstick skillet over high heat and cook until the juices comes to a boil and foamy bubbles cover the entire surface, about 10 to 15 minutes. Once the bubbles start to rise above the level of the skillet, immediately reduce the heat to medium, and continue to cook until the juice is reduced to 1 1/2 cups, about 20 minutes more. Let cool.

Yum Stuff:
Preheat a 10 inch nonstick skillet over high heat to 400°F, about 4 minutes. Add the pecans, and as soon as the nuts begin to brown, stir constantly for 1 minute. Be careful to avoid scorching. Remove from the heat; the pecans will continue to roast in the skillet. Let cool.

Preheat oven to 350°F. Place the flour in a large bowl and add the roasted pecans; stir together until the pecans are coated with flour. Pour the Prune, Apple, and White Grape Syrups in a circular pattern over the flour and pecans, and mix by hand until the flour is completely absorbed. Add the skim milk and eggs, and stir until thoroughly mixed. Fold in the diced chocolate and mix until evenly distributed.

Spray a 9 x 9 x 4 inch baking pan with vegetable oil spray. Pour the batter into the pan and bake until firm, about 1 your. While the cake cools, prepare the topping.

Topping:
Place all of the ingredients in a blender and process until thoroughly mixed, about 3 minutes. Pour over Chocolate Yum Stuff and refrigerate at least 1 hour.

Makes 18 bars, 1/2 x 3 inches.

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