Short And Sweet. Pecan Toffee Fudge.


Satisfy your chocolate craving with this rich fudge packed with nuts and toffee. The cream cheese gives it a fresh, tangy taste which nicely cuts the sweetness.

Pecan Toffee Fudge


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, such as Skor, chopped


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.

Makes 2-1/2 pounds

Recipe slightly adapted from Simple & Delicious Magazine
Short song time. Kind of sinister sounding.

And this very sweet song. Love those ohs.

“Oh oh oh oh oh
I love you every day and
Oh oh oh oh oh
Much more than you could ever
Know oh oh oh oh
In oh so many different ways
I love you every day”

Check out Dralms on the band’s Website. You can buy the music and learn of upcoming shows in Europe on Bandcamp.

Learn more about The Sparrow And The Fall on Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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