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Pecan Toffee Fudge Recipe
Nb persons: 0
Yield: 2-1/2 pounds
Preparation time:
Total time:
Source: Taste of Home
| 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 |
Directions
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. Beat in the melted chocolate, extract and salt until smooth. 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. Yield: 2-1/2 pounds.
Nutrition Facts: 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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