2 tsp coconut oil, melted
8 oz unsweetened chocolate
1 cup natural peanut butter
4 oz low-fat cream cheese
1 tsp vanilla extract
1/2 cup chopped unsalted dry-roasted peanuts or walnuts
1 cup Truvia or Splenda
pinch of salt

Coat 8"x8"pan with the melted coconut oil.

To make the fudge: Place the chocolate in a microwaveable bowl and microwave 1.5 to 2 minutes in 30-second intervals until just melted. (Stir after 1 minute to check since the chocolate will hold its shape even when melted.)

In a separate microwaveable bowl, combine the peanut butter, cream cheese, sweetener, vanilla, and salt. Microwave about 1 minute to soften, then stir to thoroughly blend. Stir the peanut butter mixture into the melted chocolate and stir well. (If the mix becomes too stiff, microwave another 30 to 40 seconds.)

Spread the fudge into the prepared pan and set aside to cool. If desired, spread the fudge with a layer of peanut butter and sprinkle with the chopped peanuts.