Low Carb Chocolate Peanut Butter Fudge - cooking recipe

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

Preparation

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.