English Muffins with Cream Cheese and Hot Fudge

Photo: flickr user mattbuck4950

Ingredients

6 English muffins, lightly toasted and buttered

12 ounces Mascarpone cheese or cream cheese

cup Whipping cream

2 tablespoons Sifted powdered sugar

1 teaspoon Vanilla extract

Sugared nuts, (recipe follows)

1 cup Hot fudge sauce, warmed

2 tablespoons Butter

2 tablespoons Sugar

1 cup Pecan halves or walnut pieces*

Preparation

In small skillet, over medium heat, melt butter; add sugar. In small skillet, over medium heat, melt butter, add sugar. Heat, stirring constantly, until butter foams and sugar melts. Add nuts; stir and toast until golden brown, about 2 to 3 minutes. Cool. May be stored in a covered container in refrigerator for up to 2 weeks.

*Macadamia pieces may be substituted

In medium bowl, combine cheese, cream, sugar and vanilla; beat until smooth. Spoon cheese mixture evenly over muffins. Arrange sugared nuts over cheese;drizzle with hot fudge sauce.

Serves 6