SPLENDA CHOCOLATE FUDGE RECIPES

Steps:

• Place all ingredients into a food processor and blend until smooth.
• Scrape down sides and blend again.
• Taste and adjust sweetener if needed.
• Spread batter into a parchment lined loaf pan.
• Refrigerate for 30 minutes.
• Slice into 8 bars then cut bars in half to make 16 bars.
• Freeze for 30 minutes if you are planning on making optional coating.
• If using optional coating, melt chocolate chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps.
• Dip the bottom half of the bars into the melted chocolate and lay on a parchment lined baking sheet. Drizzle more chocolate on top of bars if desired.
• Storage: Refrigeration is not needed and these can stay on your counter in an airtight container, but in hot summer months it is best to keep them refrigerated.

Steps:

• Coat a 9- x 13-inch baking dish with cooking spray.
• In a medium saucepan over medium heat, combine butter, evaporated milk, and sugar; cook until mixture comes to a boil, stirring constantly. Boil 5 minutes, then remove from heat.
• Stir in peanut butter, marshmallow cream, and vanilla until thoroughly combined. Pour mixture into baking dish and spread evenly. Cool and refrigerate for 8 hours or until firm.
• Cut into 1-inch squares. Store in an airtight container.