6 oz. cream cheese
4 c. sifted powdered sugar
3 (1 oz.) sq. unsweetened chocolate
1/2 tsp. vanilla extract
Dash of salt
1 c. chopped pecans

Cream the cheese until soft and smooth. Add sugar 1/2 cup at a time and mix well after each addition. Add the melted chocolate (melt at very low temperature); mix well. Add vanilla, salt and pecans. Mixture will be very stiff. Stir until all ingredients are thoroughly blended. Mold in a well buttered 8x8 inch dish. Refrigerate the candy at least 15 minutes before cutting and serving. Keep refrigerated.