Black
and White Chocolate Bars
1
lb Real white chocolate, melted
1
lb Chocolate chips; melted
3/4
c Evaporated milk
1/4
c margarine
1
ts Vanilla (or other extract)
1/2
c Toasted hazelnuts (or walnuts)
To
ensure that the recipe will set up properly, do not use white baking
confections that are not real white chocolate. The word "cocoa"
should appear in the ingredients.
Line
the inside of an 8" square baking pan with plastic wrap and set aside.
Toast
nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven
until skin begins to flake off. Remove skins by rubbing with a clean towel.
Chop nuts with a knife, or pulse in a food processor.
Melt
chocolate in a separate medium-sized bowls over double boilers.
Combine
and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove
from heat and reserve.
Add
half the milk and margarine mixture to the melted chocolate chips. Mix well,
pour into lined baking dish, an spread evenly. Refrigerate a few minutes.
Add
balance of milk mixture to the melted white chocolate, then add the vanilla and
mix until well blended.
Smoothly
spread the mixture over the first layer and top with nuts. Refrigerate until
firmly set (24 hrs.) and cut into bars. Store chilled.
