Caramel Praline Layered Fudge

Instructions

To make the bottom layer

1. Prepare an 8×8 pan by lining it with parchment paper, and lightly spraying it with nonstick cooking spray.
2. Melt chocolate chips, sweetened condensed milk, and butter together in a small saucepan over medium heat while continuously stirring. Once mixture is fully melted, pour into the pan, spreading it out to a thin layer. Refrigerate the pan while you work on the next layer.

To make the middle layer

1. Stir together Splenda sweetened condensed milk, Splenda Brown Sugar Blend, and butter on medium until mixture starts to boil. Boil for 2-3 minutes, until mixture gets darker in color and will coat the back of a spoon.  (If you have a candy thermometer available, mixture should reach 235ᵒF, also called the soft ball stage).  Remove from heat and stir in chopped pecans and vanilla. Stir vigorously until mixture is no longer shiny.
2. Remove the 8×8 pan from the refrigerator, and pour the pecan mixture over the fudge layer, spreading it out evenly. Place pan back in the refrigerator to set up.

To make top layer

1. Combine white chocolate chips and sweetened condensed milk into a separate pan. Stir continuously until chips are fully melted. Remove from heat. Pour on top of the pecan layer, smoothing out with a spatula. Place pan back into the refrigerator for 2 hours, until fudge is fully set up.
2. Remove fudge from the pan and slice into pieces. Enjoy!