Ingredients Jump to Instructions ↓

  1. 1 teaspoon butter

  2. 1 package (8 ounces) cream cheese, softened

  3. 3-3/4 cups confectioners' sugar

  4. 6 ounces unsweetened chocolate, melted and cooled

  5. 1/4 teaspoon almond extract Dash salt

  6. 1/4 cup coarsely chopped pecans

  7. 1/4 cup English toffee bits

Instructions Jump to Ingredients ↑

  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. 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.


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