No-Cook Philly Fudge

Source: The Anniston Star

1 (6-1/2 ounce) package semisweet chocolate chips
2 (3-ounce) packages of cream cheese at room temperature
2 tablespoons heavy cream
4 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped pecans

Melt semisweet chocolate chips in a heavy saucepan over low heat. Stir continuously to avoid burning the chocolate. In a large bowl, mix 6 ounces soft cream cheese and 2 tablespoons whipping or heavy cream. Mix with an electric mixer (or food processor) until smooth. Sift 4 cups powdered sugar and add to cheese mixture 1/2 cup at a time; blend on low speed until creamy. Add in melted chocolate, 1 teaspoon vanilla extract and 1/4 teaspoon salt and mix thoroughly. Stir in 1 cup coarsely chopped pecans. Press mixture into a medium to large buttered baking dish. Cover with plastic wrap and chill 2 hours or until firm.

Yield: 5-6 dozen squares.