Short And Sweet. Pecan Toffee Fudge

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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:

  1. Line a 9-inch square pan with non-stick foil (or grease regular foil with butter or cooking spray) and set aside.
  2. 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.
  3. Spread fudge into prepared pan. Cover and refrigerate overnight or until firm.
  4. 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.

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