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3 ounces cream cheese
18 ounces semisweet chocolate pieces
14 ounces sweetened condensed milk
1/2 teaspoon vanilla
1 tablespoon butter or margarine
1/2 cup coarsely chopped
Heart of the Desert
Pistachios
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Place cream cheese in small glass bowl of electric mixer or in a
1-quart microwave-safe bowl. Microwave on high 15 to 25 seconds
or until cream cheese has softened. Add 2 tablespoons of the
milk and the vanilla. Beat on low speed just until mixture is
smooth; set aside.
Place remaining milk, chocolate, and butter in a 2-1/2 quart
microwave-safe bowl. Microwave on medium (50%) 2 to 3-1/2
minutes or until mixture can be stirred smooth and is glossy. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream
cheese mixture, by spoonfuls, over chocolate; swirl lightly over
chocolate. Let stand until firm or place in refrigerator.
Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts
equidistant from each other, then cut each square diagonally in
half. Store in airtight container with waxed paper between
layers. Keep refrigerated.
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