¾ cup of chopped pecans.
12 oz white chocolate, chopped.
8 oz of cream cheese.
1 ½ teaspoons of vanilla extract.
In the top of a double boiler, over lightly simmering water, heat the chocolate, stirring until it has melted and is smooth.
Fold the chocolate and chopped pecans into sugar/cream cheese/vanilla mixture.
Spread into a buttered eight-inch square baking dish.
Refrigerate for about one hour or until firm, then cut into squares.