Mix butter, cream cheese and flour. Make 24 balls – shape into small muffin tins. Mix egg, brown sugar, pecans and butter together. Put 1 tsp. into each muffin tin. Bake at 350-degrees for 11-15 minutes. Lower temperature to 250-degrees. Bake 10 minutes more. Let cool 5 minutes before removing. Let cool and sprinkle with powdered sugar.
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Melt chips and bark slowly. Add remaining ingredients. Mix well and spread on waxed paper-lined cookie sheet. Cool and break apart.
Melt butter in double boiler. Add eggs. Stir well and blend. Add remaining ingredients. Stir well to coat bread. Steam for 2 hours. Serve warm with ice cream!
Beat brownie mix ingredients together by hand. Pour into a 9×13-inch greased pan. Bake at 350 degrees for 25-30 minutes. Cool good. While in pan cut brownies into small squares. Pour 1/4 c. Kahlua over brownies, let soak for 5 minutes. Mix 1 package pudding as directed, set aside. Mix another package pudding as directed, also set aside. LAYER IN A 9X13-INCH PAN: half of cut-up brownies, 1 of the pudding mixes, 1 carton Cool Whip, half of candy bars and half pecans. Repeat layers. Refrigerate for 2 hours or overnight.