Ingredients
2 cups chopped hazelnuts, almonds or dry roasted unsalted peanuts
1/4 cup sugar
4 tbsp butter
1 cans condensed milk
2 tbsp butter
2 tsp vanilla extract
1 cup chocolate chips
Directions
Preheat oven to 350 degrees. Toast nuts if needed.
In a blender, process the nuts with sugar until ground together. Reserve 1/2 cup for topping. Combine ground nuts and sugar with the melted butter. Spread in a 9 inch pan and press firmly on bottom. Bake 18 minutes or until edges are golden brown.
In a saucepan bring condensed milk and 2 tablespoon butter to a boil over medium low heat, stirring constantly for 5 minutes or until mixture thickens. Stir in vanilla and carefully spoon over hot crust. Bake 12 minutes or until golden brown.
Immediately sprinkle with chocolate and let stand two minutes then spread the chocolate evenly. Sprinkle with the remaining 1/2 cups nuts.
Cool on a wire rack and refrigerate until set about 4 hours.
Cut into diamonds to serve. Store leftovers in an airtight container in fridge.
2 cups chopped hazelnuts, almonds or dry roasted unsalted peanuts
1/4 cup sugar
4 tbsp butter
1 cans condensed milk
2 tbsp butter
2 tsp vanilla extract
1 cup chocolate chips
Directions
Preheat oven to 350 degrees. Toast nuts if needed.
In a blender, process the nuts with sugar until ground together. Reserve 1/2 cup for topping. Combine ground nuts and sugar with the melted butter. Spread in a 9 inch pan and press firmly on bottom. Bake 18 minutes or until edges are golden brown.
In a saucepan bring condensed milk and 2 tablespoon butter to a boil over medium low heat, stirring constantly for 5 minutes or until mixture thickens. Stir in vanilla and carefully spoon over hot crust. Bake 12 minutes or until golden brown.
Immediately sprinkle with chocolate and let stand two minutes then spread the chocolate evenly. Sprinkle with the remaining 1/2 cups nuts.
Cool on a wire rack and refrigerate until set about 4 hours.
Cut into diamonds to serve. Store leftovers in an airtight container in fridge.
