Ingredients
2 Cups of Sugar Free Dark Chocolate Chips I use Lily’s
1 13.23 oz. can of Sweetened Condensed Creamer I used Jans Sweet Cow.
4 Tbsp of Lite Butter Blue Bonnet 53% is what I used
2 Tbsp of Cornstarch
Instructions
Line an 8×8 pan with foil and coat with cooking spray
In a medium saucepan, toss your chips with cornstarch, add butter, creamer, on medium low heat, stir continuously until chips are melted and ingredients combined about 5 minutes, watch the clock 
Transfer to prepared pan, smooth top and refrigerate for 2 hrs. or until it’s solid. Slice in 9 equals pieces, then those 9 pieces into 4th’s. Total of 36 pieces.
I used the cornstarch to ensure it hardened, now I don’t know if it works or not but Lily’s Sugar Free Chips are to expensive to leave anything to chance, no point change with or without it. Doesn’t affect taste or color. I made a Peanut Butter Fudge with FF Sweetened Condensed Milk and it didn’t harden don’t know if that’s because of the FF milk or the SF White Chocolate Chips or both.