1/2 cup softened butter
3 oz. softened cream cheese
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup sweet condensed milk
4 oz. semi-sweet chocolate chips
1/2 cup chopped walnuts
Powdered sugar

Filling: In medium saucepan combine condensed milk and chocolate chips. Cook over medium heat until chocolate is melted. Remove from heat; stir in nuts. Cool to room temperature.

Dough: In large bowl with mixer at medium speed, cream butter, cream cheese and sugars until light and fluffy. Add egg and vanilla and beat until well mixed. Stir in flour, baking powder and salt. If dough is too sticky add a little more flour (dough will firm up in refrigerator).

Divide dough into quarters and form a ball. Wrap in waxed paper; refrigerate 2 to 24 hours. Roll balls on floured surface to form 10 x 6 inch rectangle.

Spread filling lengthwise down center of each. Fold in thirds, transfer to greased cookie sheets, seam down.

Bake for approximately 20 minutes at 350°F or until light brown. Cool on racks.

Sprinkle with powdered sugar and cut each roll in 12 slices.

Makes 4 dozen. Store in airtight container, room temperature up to 3 weeks or freeze up to 3 months.