- 454 grams (16 oz.) cream cheese, softened
- 2 squares unsweetened baking chocolate, melted and cooled
- 120 ml (1/2 c.) Sweet’n Low
- 5 ml (1 tsp.) vanilla extract
- 120 ml (1/2 c.) chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth.
Stir in the pecans and pour into and 8 inch baking pan lined with foil.
Cover and refrigerate overnight. Cut into squares, serve chilled.
- Yields: 16 servings
- Preparation Time: 10 minutes plus refrigeration time
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