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Chocolate Diamonds




Source of Recipe


EAGLE BRAND®


List of Ingredients




2 cups chopped hazelnuts,almonds or unsalted dry roasted peanuts
1/4 cup sugar
1/4cup margarine or butter, melted
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk ( NOT evaporated milk )
2 tablespoons margarine or butter, melted
2 teaspoons vanilla extract
1 cup milk chocolate morsels (6 ounces)


Recipe



Preheat oven to 350°. Toast nuts, if desired. In blender or food processor, process 1-1/2 cups nuts with sugar until nuts are ground. Combine ground nuts with melted margarine or butter. In 9-inch square baking pan, press mixture firmly on bottom. Bake 18 minutes or until edges are golden.
Meanwhile, in medium saucepan, bring Eagle Brand® and 2 tablespoons margarine or butter to a boil over medium-low heat, stirring constantly, 5 minutes or until mixture thickens. Stir in vanilla. Carefully spoon over hot crust. Bake 12 minutes or until golden.
Immediately sprinkle with chocolate. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup nuts. On wire rack, cool; refrigerate until set, at least 4 hours. To serve, cut into diamonds. Refrigerate in airtight container.