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Chocolate Diamonds




Source of Recipe


Eagle Brand®


List of Ingredients




2 cups (500 mL) chopped hazelnuts, almonds or unsalted dry roasted peanuts
1/4 cup (50 mL) sugar
¼ cup (50 mL) butter, melted
1 can (300 mL) Regular or Low Fat Eagle Brand®
2 tbsp (30 mL) butter, melted
2 tbsp (30 mL) vanilla extract
1 cup (250 mL) milk chocolate chunks


Recipe



1. Toast nuts, if desired. In food processor, finely grind 1 1/2 cups nuts with sugar. Combine with melted butter; press firmly on bottom of a 9” square (23 cm) parchment paper-lined baking pan. Bake In preheated 350°F (180°C) oven 18 minutes or until edges are golden.

2. Meanwhile bring Eagle Brand and 2 tbsp 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.

3. Remove from oven and immediately sprinkle with chocolate chunks. 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. Cut into diamonds or squares. Refrigerate in airtight container.