| • 18 ounces (3 cups) chocolate chips |
| • 14-ounce (397 g) can sweetened condensed milk |
| • Dash salt |
| • 1 cup chopped walnuts |
| • 1½ tsp vanilla extract |
| 1: Chop the walnuts. |
| 1: In a heavy saucepan over low heat, melt chocolate with milk and salt. | |
| 2: Remove from heat, and stir in nuts and vanilla. | |
| 3: Spread evenly onto a wax paper-lined 8- or 9-inch square pan. | |
| 4: Chill 2 hours or until firm. Turn onto a cutting board and cube. Stores at room temperature. |
Adapted from an Eagle/Bordon recipe in an ad in Southern Living magazine in 1991.