Instructions: Beat cream cheese until fluffy and set aside. In double boiler, melt butter and almond bark. Cook until bark is melted. Pour mixture over cream cheese. Beat until smooth and glossy, about 10 minutes. Stir in pecans and pour into buttered nine inch square pan. Chill until "softly hard," then cut into squares and chill until completely hard.

From experience I can tell you to use a good quality almond bark. I used one store brand that worked fine. Another off-brand didnt work at all. Also, dont make this with chocolate almond bark. It has too much fat in it.

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