You’ll love these melt-in-your-mouth squares…low cal you ask…why of course.
Line a 9-inch square baking pan with parchment paper or foil (leaving a 2-inch overhang (for removing the fudge).
Toast pecans in a skillet on your stovetop, make sure to watch closely and shake often to prevent burning. Toast until nuts are golden and fragrant, about 5 minutes. Remove from heat and roughly chop.
In a saucepan, combine condensed milk and both chocolates. Cook over low heat and stir until chocolate melts, about 5 minutes. Remove from heat, add pecans and cranberries. Pour into baking pan, level the top with a spatula and cover with saran wrap. Chill for at least 2 hours until firm.
Place cocoa in a small sieve and dust over top of fudge. Cut into small squares to serve or package up as gifts. Store fudge in refrigerator for up to 4 days.
Serving Size Makes 64 servings (that 64 decadent bites of goodness…as you can tell, I LOVE chocolate)