Chocolate Diamonds
Ingredients
- 2 cups (500 mL) chopped hazelnuts, almonds or unsalted dry roasted peanuts
- 1/4 cup (50 mL) sugar
- 1/4 cup (50 mL) butter, melted
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) vanilla extract
- 1 cup (250 mL) milk chocolate chunks
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line a 9" x 9" (2 L) baking dish with parchment paper.
Step 2:
Toast nuts if desired. In food processor, finely grind 1 1/2 cups (375 mL) nuts with sugar. Combine melted butter; press firmly on bottom of prepared baking dish.
Step 3:
Bake in preheated oven 18 minutes or until edges are golden.
Step 4:
Meanwhile bring sweetened condensed milk and remaining 2 tbsp (30 mL) butter to a boil over medium-low heat, stirring constantly for 5 minutes or until mixture thickens. Remove from heat and stir in vanilla. Spoon over hot crust. Bake 12 minutes or until golden.
Step 5:
Remove from oven and immediately sprinkle with chocolate chunks. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup (125 mL) chopped nuts. Cool on wire rack; refrigerate until set, at least 4 hours. Cut into diamonds or squares. Refrigerate or freeze in airtight container.