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- Yields: 6-1/2 cups
- 2 (8 oz.) pkgs. semi-sweet chocolate baking squares
- 1 c unsalted butter
- 2 c light brown sugar, packed
- 1 c Splenda for Baking
- 2 c skim milk
- 2 tsp vanilla extract
- 1/4 tsp Kosher salt
- 1-1/2 tsp ground cinnamon
View Full Recipe at My Baking Heart
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