1 t butter
1 pkg cream cheese softened
3 3/4 c powdered sugar
6 squares unsweetened chocolate melted and cooled
1/4 t almond extract
dash of salt
1/4 c coarsley chopped pecans
1/4 c english toffee bits
line 9 inch pan with foil and grease with butter. set aside. in large bowl beat cream cheese until fluffy. gradually beat in powdered sugar. add melted chocolate, extract and salt. mix well. stir in pecans and toffee.
spread into prepared pan. cover and refrigerate overnight. using foil lift out of pan. gently peel away foil and cut into squares. makes about 2 1/2 pounds
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