SHH... Secret photo is now embedded in this blog! Here is the Alaskan Landscape Cake...
This is a recipe I tweaked from a basic white chocolate fudge recipe when I was writing "Small-Town Hearts", the story of two competing candy stores.
This is a recipe I tweaked from a basic white chocolate fudge recipe when I was writing "Small-Town Hearts", the story of two competing candy stores.
And they're delightfully well-matched owners, LOL!
Anyway, this is a wonderful treat, easy to make and the Baklava mix is something I keep on hand in the freezer. I make my own by adding equal parts of the nuts (a 1-to-1 ratio) and then adding in 1/3 cup sugar, 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the the mix per cup of nuts. So if I make up 4 cups of nuts, I add 1 1/3 cups sugar, 4 teaspoons of cinnamon and 2 teaspoons of nutmeg. I keep it in a plastic jar (a leftover Raisinets container from Sam's Club, LOL!) and just scoop out what I need.
White Chocolate Almond Baklava Fudge
- 1 (8 ounce) package cream cheese, softened
- 4 cups confectioners' sugar
- 3 teaspoons almond extract
- 16 ounces white chocolate, chopped
- 1 cup chopped roasted almonds
- ½ cup Baklava mix (chopped almonds, walnuts, sugar, cinnamon, nutmeg)
Directions
1. Grease an 8x8 inch baking dish, line with double wax paper, top side buttered. Set aside.
2. In a medium bowl, beat soft cream cheese, sugar, and almond until smooth.
3. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. Fold melted white chocolate, almonds and baklava mix into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
