Chocolate Cheese Ball

1 (250gm) pkg cream cheese
1/2 cup butter (NOT margarine)
1/2 tsp VE Vanilla
3/4 cup icing sugar
2 Tbsp brown sugar
1/4 cup VE White Belgian Chocolate
1/4 cup VE Milk Chocolate
1/4 cup pecans or walnuts

1. Beat cream cheese and butter until fluffy.
2. Gradually add in VE Vanilla, icing sugar and brown sugar
3. Stir in VE White Belgian Chocolate, VE Milk Chocolate and nuts.
4. Form into a ball, if too soft you may refrigerate for 30 minutes then form into a ball
5. Once formed into ball wrap in plastic food wrap and chill for at least 2hrs before serving.
6. Serve with chocolate wafers.
7. May be frozen for future use.

Option: Add 1 Tbsp VE pure Cocoa to mixture to make it extra chocolatey or dust cheese ball with VE Pure Cocoa.

Skor Bars

1 cup Butter
1 cup Brown Sugar
soda crackers
1 1⁄2 cups (375ml) VE Milk or Dark Belgian Chocolate

1. Preheat oven to 300º
2. Line a cookie sheet with parchment paper.
3. Cover sheet with crackers in single layer. Set aside.
4. In small saucepan melt butter. Add sugar and bring to a low boil. Stir constantly for 5 minutes. Remove from heat and pour over crackers.
5. Bake for 10 minutes.
6. Remove from oven and allow to cool for 10 minutes. Sprinkle VE Belgian Chocolate over top, gently spreading the melting chips into an even layer.