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16 oz. cream cheese, softened 2 oz unsweetened chocolate, melted and cooled 3/4 C Splenda� 1 teaspoon vanilla or other flavoring (orange is quite good) 1/2 C chopped pecans or walnuts (optional)Line an 8-inch square baking pan with foil, waxed paper or parchment paper. In a small mixing bowl, beat the cream cheese, malted, cooled chocolate, sweetener and vanilla until smooth. Stir in nuts (if using) and pour into panel. Cover and refrigerate overnight. Cut into squares. Serve chilled.