pecan toffee fudge

 

1 t butter

1 pkg 8-oz cream cheese softened

3 3/4 c powdered sugar

6 squares melted unsweetened chocolate

1/4 t almond extract

dash of salt

1/4 c coarsely chopped pecans

1/4 c english toffee bits

 

line 13x9 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 greased pan.  cover and refrigerate overnight or until firm.  using foil lift out of pan.  gently peel off foil.  cut fudge into 1 inch squares.  store in an air tight container in fridge.  make about 2 1/2 pounds