Instructions:
In a small mixing bowl, combine the cream cheese, Swerve Confectioners’ Sugar Substitute, cocoa powder, and vanilla extract. Combine until smooth.
Evenly fill each cavity of the silicone candy mold with the chocolate mixture. Place the candy into the freezer to set for 1 hour.
While the mixture is freezing, using a microwave safe bowl, combine the Lily’s baking chips and the “I Can’t Believe It’s Not Butter”. Microwave at 30 second intervals until completely melted and well blended. Allow to cool until it is barely warm to the touch, but still soft and fluid.
Remove the chilled candy from the mold, and dip each one in the chocolate mixture, making sure to coat it on all sides.
Place the chocolate dipped candy back into the freezer to set until the chocolate has hardened. Remove and serve or store uneaten candy in an airtight container in the freezer
Thanks for your SHARES!
Chicken Breast Stuffed With Hot Bacon
The Amazing Benefits of Beets for Your Health
Spicy Jalapeño Bliss – A Gourmet Twist on Grilled Cheese
Tried Crock Pot Chicken and Rice
Baked Mozzarella Stuffed Meatballs Recipe
Put Only 1 Tablespoon Of Aloe Vera: Everyone Will Want To Know What The Secret Is
How To Make Creamy Garlic Parmesan Chicken
The Best Cracker Barrel Meatloaf Recipe
Bay Leaf Under the Pillow: A Forgotten Grandparents’ Custom Worth Remembering