2 (1 ounce) squares unsweetened baking
    chocolate or 2 packets pre-melted chocolate
2 cups sifted confectioners' sugar
4 ounces cream cheese, room temperature
1 tablespoon milk, half and half or cream
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
1 cup coconut (optional)
1 cup other flavor chips (optional)

Is using packets of chocolate, warm them for a few minutes in a bowl of hot tap water. To melt chocolate in microwave, nuke on 50% power for 90 seconds, stirring every 30 seconds.

Butter a 10 x 5-inch pan.

Place sugar in bowl of food processor fitted with the metal blade. Add cream cheese and softened baking chocolate. Process until lumpy and granular. Scrape down sides. Add milk and pulse until mixture is smooth and creamy. Stir in extract and any optional ingredients desired. Pour into prepared pan. Chill several hours before cutting.

Yields 1 pound. This fudge may be frozen.

Butter-Rum No Cook Cream Cheese Fudge
Instead of vanilla extract, use 1 1/2 teaspoons rum and 3/4 cup pecans.

Butterscotch No Cook Cream Cheese Fudge
Use 1 cup butterscotch chips. Microwave on HIGH for 60 seconds; stir, microwave another 30 seconds, then add to the sugar/cream cheese.

Peanut Butter No Cook Cream Cheese Fudge
Use 3 ounces of cream cheese. Replace the chocolate with either 1/3 cup creamy peanut butter or 1 cup peanut butter chips, microwaved to melt. Add salted peanuts if desired.