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, BROWN SUGAR, PALM KERNEL OIL, COCONUT WITH SODIUM METABISULFITE (TO PROMOTE COLOR RETENTION), MOLASSES, CHERRIES {CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, SUGAR, CITRIC ACID, SODIUM BENZOATE AND POTASSIUM SORBATE (PRESERVATIVES), SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), FD&C RED #40}, ALMONDS, PEANUT BUTTER (DRY ROASTED PEANUTS, HYDROGENATED COTTONSEED/RAPESEED OIL, SOY OIL, SALT), WALNUTS, COCOA PROCESSED WITH POTASSIUM CARBONATE, CONFECTIONER'S GLAZE, BUTTER, SORBITOL, SALT, COCOA POWDER, WHITE CHOCOLATE {SUGAR, COCOA BUTTER, WHOLE MILK, SOY LECITHIN (AN EMULSIFIER), ARTIFICIAL FLAVOR, SALT}, RAISINS, NATURAL AND ARTIFICIAL FLAVORS, HONEY, EGG ALBUMEN, APRICOTS WITH SULFUR DIOXIDE (TO PROMOTE COLOR RETENTION), PECANS, MAPLE SUGAR, SOY LECITHIN (AN EMULSIFIER), SPICE, INVERTASE (AN ENZYME), TAPIOCA FLOUR, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), FD&C COLORS (RED #40, YELLOW #5 & #6, BLUE #1 & #2), SOYBEAN OIL, MIXED TOCOPHEROLS (ANTIOXIDANT), MONO AND DIGLYCERIDES WITH CITRIC ACID (TO HELP PROTECT FLAVOR), CARMINE COLOR, RASPBERRIES, STRAWBERRIES, LEMON PEEL, APPLES, WHOLE MILK, NONFAT MILK SOLIDS, ORANGE PEEL AND INVERT SUGAR.