Fudge in a Flash
- 1 8 oz. package cream cheese, at room temperature
- 2 C. semisweet chocolate chips, melted and cooled
- 1/2 C. chopped walnuts or pecans
- 1 tsp. vanilla extract
Lightly coat an 8" square baking pan with nonstick vegetable cooking spray. In a large bowl, using a hand-held electric mixer, beat cream cheese just until smooth. Beat in melted chips and vanilla. Using a wooden spoon, stir in nuts. Scrape batter into prepared pan and spread evenly. Cover and refrigerate until firm. Cut into 1” squares. Store in an airtight container in refrigerator. Serve chilled or at room temperature.