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Ingredientes
- 1 x eight oz block cream cheese, softened
- 2 Tbsp. butter
- 2 lb white almond bark
- 1 1/2 c. minced pecans
Direcciones
- Beat cream cheese till fluffy and set aside. In double boiler, heat butter and almond bark. Cook till bark is melted. Pour mix over cream cheese. Beat till smooth and glossy, about 10 min. Stir in pecans and pour into buttered nine inch square pan. Refrigeratetill "softly hard," then cut into squares and refrigeratetill completely hard.
- From experience I can tell you to use a good quality almond bark. I used one store brand which worked fine. Another off-brand didn't work at all. Also, do not make this with chocolate almond bark. It has too much fat in it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 341g | |
| Calories 1578 | |
| Calories from Fat 1407 | 89% |
| Total Fat 163.06g | 204% |
| Saturated Fat 63.69g | 255% |
| Trans Fat 0.0g | |
| Cholesterol 311mg | 104% |
| Sodium 892mg | 37% |
| Potassium 675mg | 19% |
| Total Carbs 21.26g | 6% |
| Dietary Fiber 8.3g | 28% |
| Sugars 10.74g | 7% |
| Protein 21.64g | 35% |
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