Ingredients

• 8 oz. cream cheese, room temperature
• 2 sticks butter, room temperature
• 2 C. flour
• 12 oz. chocolate chips
• 1 can Eagle Brand milk, use "Splenda" recipe for Eagle Brand milk
• nuts

Method

Mix cream cheese, butter, and flour together. Refrigerate.

In a double boiler, melt chocolate chips and Eagle Brand milk.
Add pecans, walnuts, or slivered almonds to chocolate mixture.

Divide dough into fourths.
Roll each into a rectangle on powdered sugar. (narrow strips)
Spread 1/4 of the chocolate filling down center of each rectangle.
Bring sides of dough to center, some of the filling will show.

Bake @350º on an ungreased cookie sheet, until light brown.
Sprinkle with powdered sugar.
Cut into 1/2" slices.

Notes

You can make 1/2 the recipe for a smaller batch.

The "Splenda" Eagle Brand milk works great with this recipe.

Keywords

Candy, Christmas