2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
2 cups Ghirardelli Semi-Sweet Chocolate Baking Chips
1/2 cup sweetened condensed milk
2 1/2 teaspoons pure vanilla extract
1 cup chopped pecans or walnuts
- Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate, and sweetened condensed milk in a double boiler over hot, but not boiling, water.
- Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts.
- Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm.
- Store uncovered in the refrigerator.