Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 3/4 cups un sifted flour
1 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa
1 cup cold margarine or butter
1 (8 ounce) package cream cheese softened
1 (14 ounce) can sweetened condensed milk, not evaporated
2 teaspoons vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
In large bowl, combine flour, sugar and cocoa. Cut in margarine until crumbly (mixture will be dry). Reserve 2 cups crumb mixture, press remainder on bottom of 13 x 9 inch baking pan. Bake for 15 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla, mix well. Pour over prepared crust.
Combine nuts with reserved crumb mixture, sprinkle evenly over cheese mixture. Bake for 25 minutes or until bubbly. Cool. Chill. Cut into bars. Store covered in refrigerator.
Recipe yields: 24 to 26 bars