Instructions: Melt chocolate bits on very low heat or over boiling water. Remove from heat.

Blend in cream cheese and vanilla. The mixture becomes shiny and seems to separate.

Work powdered sugar into chocolate mixture until well blended. (Use electric mixer on low speed if desired.)

Chill until firm (several hours or overnight.)

Place half of candy in an 18" piece of waxed paper. Using hands, roll it into a log about 1 1/2 inches in diameter. Unwrap and roll the log in pecans. Repeat for other half. Chill until firm.

Slice into 1/2 inch thick rounds for serving. Store in the refrigerator.

Makes 2 pounds of candy.

NOTES : VARIATIONS: Roll teaspoonfuls into balls and roll in chopped nuts or grated milk chocolate. When still warm, drop by teaspoonfuls onto waxed paper and top with whole nuts, cherries or dried fruits. Substitute butterscotch bits for chocolate bits.

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