- 3 (6 oz.) pkg. chocolate chips
- 1 (14 oz.) can Eagle Brand milk
- dash of salt
- 1 1/2 tsp. vanilla
- 1/2 c. chopped nuts
- In a heavy saucepan, over low heat, melt chips with milk. Remove from heat, stir in remaining ingredients.
- Spread evenly in 8-inch square dish.
- Chill 2 hours before cutting, then store at room temperature.
- Makes 1 3/4 pounds.