Makes: About 36 squares
½ pound Velveeta cheese, sliced
1 cup (2 sticks) butter
1 teaspoon pure vanilla extract
1 cup chopped nuts
2 16-ounce boxes confectioners’ sugar
½ cup cocoa
Spray lightly the bottom of a 9 and 1/2-inch square pan with a nonstick spray. Over medium heat, in a saucepan, melt cheese and butter together, stirring constantly until smooth. Remove from heat. Add vanilla and nuts. In a large bowl, sift together sugar and cocoa. Pour cheese mixture into sugar-cocoa mixture, stirring until completely mixed. Candy will be very stiff. I have found it is easier to do the final mixing with my hands. Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe (which you must use), I like to pat the top of the candy with a paper towel to remove excess oil. At this point, you may want to refrigerate until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.
Reprinted with permission from The Lady & Sons Just Desserts: More than 120 Sweet Temptations from Savannah's Favorite Restaurant by Paula Deen, courtesy of Simon & Schuster.
Our Favorite Desserts