Chocolate peanut butter fudge

1/4 cup margerine 1/2 cup creamy peanut butter 2 scoops Chocolate Unjury 5-10 packets of splenda Measure 2 level scoops chocolate Unjury into bowl. Add splenda and blend with fork. In a small saucepan, melt margerine and peanut butter, warming up just enough to melt the margerine and soften the peanut butter using very low heat. Do not boil or cook. Blend thoroughly and remove from heat. Let saucepan cool for 2 minutes. Slowly add chocolate Unjury and Spenda mixture, stirring until blended. Thorough mixing is important. Place in a small container and chill. 9 small servings Per serving: 11.5 gms protein, 6.8 gms carbs Enjoy! Sheryl

Hey Sheryl I was just wondering does it have to be the Unjury kind. Or can you use any kind of Chocolate protein powder?? Thanks Mary

I think any chocolate protein powder would be fine, as long as it was okay to heat it up a little (unjury can be heated to 130 degrees). Sheryl