1 lb (real) white chocolate, melted.
1 pound chocolate chips melted.
¾ cups evaporated milk.
¼ cup margarine (or butter)
1 teaspoon vanilla extract.
½ cup toasted hazelnuts (or walnuts)
To ensure that the recipe will set up properly. Do not use white baking confections that are not real to white chocolate. The word cocoa should appear on the list of the ingredients.
METHOD
Preheat oven to 350°F line the inside of an 8 inch square baking pan with plastic wrap and set-aside.
Toast nuts by placing on a cookie sheet and baking in a preheated oven until the skin begins to flake off.
Remove from oven and remove skins by arriving with a clean towel.
Chopped nuts with a knife or pulse in a food processor.
Melt chocolate in a separate medium-size bowls over double boiler is.
Combine and milk evaporated milk and the margarine over medium heat.
Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips.
Refrigerate for a few minutes.
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.
Spread the mixture smoothly on a baking sheet. And top with the nuts.
Refrigerate until firmly set (24 hours) and cut into bars. Store chilled
