Low Carb Chocolate Peanut Butter Fudge Recipe #119843
Allow enough chilling time for this decadent treat to chill before cutting.
by Mercy
4¼ hours | 10 min prep
SERVES 8
- 8 ounces cream cheese
- 1 cup Splenda sugar substitute
- 1 ounce baker's unsweetened chocolate
- 1/4 cup heavy cream
- 4 teaspoons peanut butter
- Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
- Melt chocolate in separate bowl until creamy.
- Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
- Pour into buttered glass pan and chill at least 4 hours.
- Cut into 16 squares and enjoy.
- 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.
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5 stars