Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place peanut butter morsels in one bowl, and chocolate ones in another, and set aside. butter an 8" square baking pan and set aside. combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan. bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes. remove from heat, and stir in vanilla. quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8" square pan, smoothing out the top. stir the remaining mixture into the chocolate morsels, and stir until completely melted. pour this mixture over the peanut butter fudge layer, spreading evenly. cool fudge completely before cutting into 1" squares.

Target recipe: beat the peanut butter into the cream cheese with of the 4 tablespoons splenda and 1/2 teaspoon of the cocoa powder. cover and refrigerate until firm, about 20 minutes. roll mixture into marble sized balls and place in the freezer for 30 minute to firm. mix remaining cocoa and splenda in a zip-top bag. place a few truffle balls at a time in the bag and shake to coat. store in the refrigerator or a cool place in an air-tight container.