• 1 cup all-purpose flour
• ⅓ cup unsalted butter or margarine; softened
• ¼ cup brown sugar; firmly packed
• 8 ounces cream cheese; softened
• ⅓ cup brown sugar; firmly packed
• 1 egg
• 2 teaspoons milk
• ½ teaspoon vanilla
• ¼ cup pecan pieces; finely chopped
• ⅓ cup candied cherries

1. Preheat oven to 350ºF.
2. Mix flour, margarine and ¼ cup brown sugar; press in ungreased 8-inch-by-8-inch-by-2-inch baking pan. Bake 10 minutes.
3. In small mixer bowl on low speed beat cream cheese, brown sugar, egg, milk and teaspoon vanilla for 30 seconds scraping bowl constantly. Beat for 1 minute on medium speed, scraping bowl occasionally. Spread over baked layer; sprinkle with pecans.
4. Bake in preheated oven for about 25 minutes until edges are light brown. Cool; refrigerate at least 2 hours. Cut into 1¼-inches squares. Store in refrigerator.

Makes about 3 dozen squares

Chicken Creole with Chile Cream Sauce