Yield: 12 bars
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ingredients
- No-Stick Cooking Spray
- 2 cups chopped hazelnuts, almonds or unsalted dry-roasted peanuts, divided
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
Instructions
- HEAT oven to 350°F. Coat 9 x 9-inch baking pan with no-stick cooking spray.
- PROCESS 1 1/2 cups nuts and sugar in blender or food processor until nuts are ground. Combine ground nuts with 1/4 cup melted butter. Press firmly in bottom of prepared pan.
- BAKE 18 minutes or until edges are golden. Heat sweetened condensed milk and 2 tablespoons butter in medium saucepan over medium-low heat, stirring constantly until mixture thickens. Stir in vanilla. Carefully spoon over hot crust.
- BAKE an additional 10 to 12 minutes or until golden. Immediately sprinkle with chocolate chips. Let stand 2 minutes. Spread chocolate evenly over top. Sprinkle with remaining 1/2 cup nuts. Cool. Refrigerate 4 hours or until set. Cut into diamonds.
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