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.
Pepperoni Pizza Casserole
Delicious and Chewy Coconut Cookies: A Tropical Classic
Bread Pudding in Casserole with Vanilla Sauce
The South’s Finest Pralines: A Sweet Symphony of Southern Comfort
DELICIOUS LOUISIANA HOT CRAB DIP
Creamy Baked Macaroni and Cheese Recipe
Elon Musk Renting the World’s Largest Film Studio for His New Taxi Service? Talk About Making a Statement!
She Married A Marine With A 4-Year-Old Son, Wedding Goes Smoothly Until She Whispers 6 Words To The Little Boy
Zucchini tuna cake: soft and tasty
