Low-Carb Chocolate Peanut Butter Fudge (Xylitol)

• 4 ounces unsweetened baking chocolate
• 1 cup natural-style peanut butter
• 3/4 cup xylitol sugar substitute
• 1 tablespoon artificial sweetener
• 1/2 cup half-and-half cream
• 1 teaspoon vanilla extract

1. Melt the baking chocolate in a double boiler over medium heat.
2. Add xylitol and half & half, and stir to blend well.
3. Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
4. Remove from heat and stir in peanut butter and vanilla.
5. Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
6. Chill until firm, then cut into 16 pieces. Store in refrigerator.

baking chocolate, naturalstyle peanut butter, xylitol sugar substitute, cream, vanilla

Taken from www.food.com/recipe/low-carb-chocolate-peanut-butter-fudge-xylitol-450257 (may not work)