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)}, CORN SYRUP, SUGAR, BROWN SUGAR, CONDENSED MILK, DAIRY CREAM, CASHEWS, PEANUTS, CHERRIES {CHERRIES, SUGAR, WATER, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), NATURAL FLAVOR, FD&C RED #40}, BUTTER, COCONUT WITH SODIUM METABISULFITE (TO PROMOTE COLOR RETENTION), PALM KERNEL OIL, MOLASSES, WHOLE MILK, NONFAT MILK SOLIDS, INVERT SUGAR, ALMONDS, WHITE CHOCOLATE {SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (AN EMULSIFIER), ARTIFICIAL FLAVOR, SALT}, SORBITOL, SALT, GUM ARABIC, EGG ALBUMEN, TAPIOCA FLOUR, HONEY, RAISINS, FOOD STARCH - MODIFIED, CITRIC ACID, SORBIC ACID, APRICOTS WITH SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN (AN EMULSIFIER), PECANS, WALNUTS, SPICES, COCOA POWDER, CONFECTIONER'S GLAZE, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), MONO AND DIGLYCERIDES WITH CITRIC ACID (TO HELP PROTECT FLAVOR), TOCOPHEROLS (A NATURAL ANTIOXIDANT), FD&C COLORS (RED #40, YELLOW #5 & #6, BLUE #1), AND INVERTASE (AN ENZYME).