Ingredients:
1 tsp butter
1 (8 oz) pkg cream cheese, softened
3 3/4 cups powdered sugar
6 oz unsweetened chocolate, melted and cooled
1/4 tsp almond extract
Dash salt
1/4 cup coarsely chopped pecans
1/4 cup English toffee bits
Directions:
1. Line a 9 inch square pan with foil and grease the
foil with butter; set aside.
In a large bowl beat cream cheese until fluffy.
2. Gradually beat in powdered sugar.
Add the melted chocolate, extract and salt;
mix well. Stir in pecans and toffee bits.
3. Spread into prepared pan. Cover and refrigerate overnight
or until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1 inch squares.
5. Store in an airtight container in the refrigerator.
Yield: 2 1/2 lbs
Nutritional Information:
1 piece equals 49 calories,
3 g fat (1 g saturated fat), 3 mg cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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