Post by chief_cook2 on Feb 13, 2003 14:23:50 GMT -6
6 oz (170 g) semisweet chocolate chips
6 oz (170 g) cream cheese at room temperature
2 Tbs (30 ml) milk or cream
4 cups (1 L) sifted powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) coarsely chopped walnuts, peanuts,
or pecans (optional)
Melt the chocolate chips in a saucepan set over simmering water.
Meanwhile, beat the cream cheese and milk in an electric mixer until
smooth. Beat in the sugar 1/2 cup (125 ml) at a time until smooth.
Blend in the melted chocolate, vanilla, salt, and optional nuts.
Press into a well buttered 8- or 9-inch (20 or 23 cm) square baking
pan and refrigerate overnight or until firm. Cut into 1-inch (2.5 cm)
squares before removing from the pan. Makes about 64 squares.
6 oz (170 g) cream cheese at room temperature
2 Tbs (30 ml) milk or cream
4 cups (1 L) sifted powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
1 cup (250 ml) coarsely chopped walnuts, peanuts,
or pecans (optional)
Melt the chocolate chips in a saucepan set over simmering water.
Meanwhile, beat the cream cheese and milk in an electric mixer until
smooth. Beat in the sugar 1/2 cup (125 ml) at a time until smooth.
Blend in the melted chocolate, vanilla, salt, and optional nuts.
Press into a well buttered 8- or 9-inch (20 or 23 cm) square baking
pan and refrigerate overnight or until firm. Cut into 1-inch (2.5 cm)
squares before removing from the pan. Makes about 64 squares.