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Ingredients
- 1 teaspoon butter
- 1 package (8 ounces) cream cheese, softened
- 3-3/4 cups confectioners' sugar
- 6 ounces unsweetened chocolate, melted and cooled
- 1/4 teaspoon almond extract
- Dash salt
- 1/4 cup coarsely chopped pecans
- 1/4 cup English toffee bits
Preparation
Step 1
Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners' sugar. Add the melted chocolate, extract and salt; mix well. Stir in pecans and toffee bits.
Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.