Crust:

1 cup graham cracker crumbs

¼ cup chopped pecans

¼ cup margarine, melted

Filling:

2 (8 ounce) packages tofutti cream cheese, softened

½ cup sugar

¼ cup tofutti sour cream

½ teaspoon vanilla

2 eggs

Coating:

4 cups semisweet chocolate chips

3 tablespoons shortening

Preheat oven to 300 degrees. Line 8-inch square pan with heavy-duty foil with foil extending over sides.  Spray foil with nonstick cooking spray.  Combine all crust ingredients and press into bottom of pan.  Beat together filling ingredients until smooth and pour over crust.  Bake for 45 minutes and cool.  Refrigerate until chilled – about 1-1/2 hours; then freeze for another 2 hours.  Remove from pan by lifting foil.  Cut into approximately 24 pieces, remove from foil and place on wax paper.  Melt coating ingredients in microwave and stir until smooth.  Cool slightly.  Spear each bite with a fork or strong toothpick and dip in melted chocolate to cover.  Place on waxed paper.  Spoon a little more on to cover any missed spots and smooth.  Let stand 20 minutes until firm.  Store in refrigerator (or even freezer if you think they’ll last that long!)

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!