Which food has less impact on blood sugar?

CONSIST OF CHOCOLATE {SUGAR, CHOCOLATE, CHOCOLATE PROCESSED WITH ALKALI, COCOA BUTTER, WHOLE MILK, MILK FAT, SOY LECITHIN (AN EMULSIFIER), VANILLIN (AN ARTIFICIAL FLAVOR)}, SUGAR, CORN SYRUP, CONDENSED MILK, DAIRY CREAM, COCONUT WITH SODIUM METABISULFITE (TO PROMOTE COLOR RETENTION), INVERT SUGAR, PALM KERNEL OIL, BROWN SUGAR, WALNUTS, PECANS, PEANUT BUTTER (DRY ROASTED PEANUTS, HYDROGENATED COTTONSEED/RASPESEED OIL, SOY OIL, SALT), WHOLE MILK, NONFAT MILK SOLIDS, CHERRIES {CHERRIES, CORN SYRUP, WATER, SUGAR, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), FD&C RED #40}, ALMONDS, MOLASSES, SALT, COCOA POWDER, COCOA PROCESSED WITH POTASSIUM CARBONATE, CONFECTIONER'S GLAZE, BUTTER, WHITE CHOCOLATE {SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (AN EMULSIFIER), ARTIFICIAL FLAVOR, SALT}, SORBITOL, EGG ALBUMEN, RASPBERRIES, RAISINS, NATURAL AND ARTIFICIAL FLAVORS, APRICOTS WITH SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), ORANGE PEEL, HONEY, STRAWBERRIES, RASPBERRIES, SOY LECITHIN (AN EMULSIFIER), SPICE, MAPLE SUGAR, FD&C COLORS (RED #40, YELLOW #5 & #6, BLUE #1), TAPIOCA FLOUR, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), TOCOPHEROLS (A NATURAL ANTIOXIDANT), INVERTASE (AN ENZYME), AND CARMINE COLOR.