3/4cupsalted butterplus additional for greasing foil
1/3cupwhole milk
1tspvanilla extract
4cupspowdered sugar
Instructions
To toast nuts: Spread in a single layer on a sheet pan. Roast in a preheated 350°F oven for 6-8 minutes or until toasted and lightly golden. Set aside to cool.
Line an 8 x 8 or 9 x 9 inch metal baking pan with heavy duty foil, leaving an overhang. Butter bottom and sides.
To melt chocolate: Add chocolate chips, butter and milk to a large microwave safe bowl. Cook for 3 minutes, stopping each minute, to stir. After 3 minutes, add time if needed, in 30 second increments repeating the process until completely smooth. (Made in a 1000 watt microwave)
Once melted, add vanilla and powdered sugar. Use an electric mixer on medium speed to beat until smooth. Stop to scrape the side of the bowl, as needed.
By hand, quickly stir in 1/2 cup toasted nuts, mix well. Spread fudge in pan, top with remaining nuts, pressing gently into the top.
Chill for at least 2 hours, then lift from the pan using foil. Use a sharp knife to cut into 36 even pieces.
Store chilled or at room temperature in an air tight container.