1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup butter, melted
3 cups semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 1/2 tsps vanilla extract
1 pkg (3-oz) cream cheese, softened
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees.
Line a 9-inch square pan with aluminum foil, leaving edges hanging over the ends.
In a small mixing bowl combine the graham cracker crumbs, sugar, and butter; press firmly onto the bottom of the foil-lined pan.
Bake at 375 degrees for 8 minutes. Remove from oven and set aside to cool.
In a heavy saucepan over low heat, melt the chocolate chips with the milk and vanilla. Remove from the heat and stir in the cream cheese until well blended. Stir in the nuts.
Spread the fudge mixture over the cooled crust.
Refrigerate and chill for a couple of hours or until firm.
Remove fudge from pan by lifting the foil from the pan to a cutting board. Peel off foil and cut into squares.
Store covered in the refrigerator.
Yield: Around 2 pounds.