INGREDIENTS:
- 8 ounces cream cheese, softened
- 3-3/4 cups confectioners’ sugar
- 6 ounces unsweetened chocolate, melted and cooled
- Dash salt
- 1/4 cup coarsely chopped pecans
- 2 (1.4 oz) toffee bars, chopped
INSTRUCTIONS:
- Line a 9-inch square pan with non-stick foil (or grease regular foil with butter or cooking spray) and set aside.
- In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar. Beat in the melted chocolate and salt. Stir in pecans and toffee.
- Spread fudge into prepared pan. Cover and refrigerate overnight or until firm.
- Using foil, lift fudge out of pan. Gently peel off foil and cut fudge into small squares. Store in an airtight container in the refrigerator.
Source: I Sing In The Kitchen
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