Low Carb Chocolate Peanut Butter Fudge

Ingredients

• 8 ounces cream cheese
• 1 cup Splenda sugar substitute
• 1 ounce baker's unsweetened chocolate
• 1/4 cup heavy cream
• 4 teaspoons peanut butter

Directions

1. 1

   Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.

2. 2

   Melt chocolate in separate bowl until creamy.

3. 3

   Combine chocolate with cream cheese mixture and whisk in Splenda and cream.

4. 4

   Pour into buttered glass pan and chill at least 4 hours.

5. 5

   Cut into 16 squares and enjoy.

6. 6

   Note that this recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.