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.
The fam couldn’t get enough! Next batch, I’m making a double recipe
Chicken Cordon Bleu
Yummy Potato Cheese Balls
Don’t throw away your used tea bags: hang them on the door handle and save money
HOW TO REMOVE ALL THE DIRT FROM THE WASHING MACHINE DRAWER WITH A TOOTHBRUSH
OLD FASHIONED APPLE DUMPLINGS
Cheesy Jalapeño Shortbread Recipe
Peace lily, forget water: water it with it and it will serve you forever.
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!