Ingredients:

  • 14 oz sweetened condensed milk
  • 12 oz semi-sweet chocolate chips
  • 0.5 cup Nutella (hazelnut spread)
  • 1 tsp pure vanilla extract
  • 0.25 tsp sea salt
  • 0.5 cup chopped toasted hazelnuts

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides to act as a sling for easy removal.
  2. In a medium heat-proof glass bowl, combine the semi-sweet chocolate chips and Nutella.
  3. Place the bowl over a saucepan of simmering water (double boiler method) or microwave in 30-second intervals, stirring between each, until the mixture is completely melted and glossy.
  4. Remove from heat and stir in the sweetened condensed milk, vanilla extract, and sea salt until the mixture is thick and unified.
  5. Fold in the chopped toasted hazelnuts if using.
  6. Spread the mixture evenly into the prepared pan, smoothing the top with a silicone spatula.
  7. Refrigerate for at least 3 hours until firm before lifting from the pan and slicing into 24 squares.