Dietary guidance: v
3 (6 oz) packages of raspberry chocolate chips
1 (14 oz) can of Eaglebrand sweetened condensed milk (NOT evaporated milk)
1/8 tsp. salt
1 cup lightly toasted macadamia nuts (or pistachios)
1 1/2 tsp pure vanilla extract
- in a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat, stir in vanilla and nuts. Spread evenly into wax paper-lined 8" or 9" square pan. Chill 2 hours or until firm. Turn onto cutting board; peel off waxed paper and cut into squares.
Makes approximately 2 pounds.