Devilish Chocolate Diamonds
Ingredients
24
servings
- 2 cups chopped hazelnuts, almonds or dry roasted unsalted peanuts
- 1/4 cup sugar
- 4 tbsp butter
- 1 (14 oz) can condensed milk
- 2 tbsp butter
- 2 tsp vanilla extract
- 1 cup chocolate chips
Step-by-Step Instructions
- If the nuts are not already toasted, toast them by arranging them in a single layer on a cookie sheet and bake for 10 minutes in a 350 degree oven (alternatively, 2-3 minutes in the microwave works, as well).
- Preheat oven to 350 degrees F.
- In a blender, process the nuts with sugar until ground together. Reserve 1/2 cup for topping. Combine the rest of the ground nuts and sugar with the melted butter. Spread into a 9 inch cake pan and press firmly on bottom. Bake 18 minutes or until edges are golden brown.
- In a saucepan bring condensed milk and 2 tablespoon butter to a boil over medium low heat, stirring constantly for 5 minutes or until mixture thickens. Stir in vanilla and carefully spoon over hot crust. Bake for 12 minutes or until golden brown.
- Immediately sprinkle with chocolate chips and let stand two minutes to soften, then evenly spread the melted chocolate. Sprinkle the remaining 1/2 cup of ground nuts over the chocolate.
- Cool on a wire rack and refrigerate until set, about 4 hours. Cut into diamonds to serve. Store leftovers in an airtight container in fridge.
Common Problems and Solutions
Q: Why didn't my chocolate spread smoothly?
A: Make sure to let the chocolate chips sit for a full 2 minutes after sprinkling them on the hot filling. This softens them enough to spread easily. If they're still not spreading, pop the pan back in the warm oven for 30 seconds.
Q: Can I cut these into squares instead of diamonds?
A: Absolutely! Diamonds are traditional and pretty, but squares work just fine and may be easier to cut cleanly.
Q: Why is my filling runny?
A: Make sure you stir constantly while bringing the condensed milk and butter to a boil, and let it cook the full 5 minutes. It should visibly thicken before you pour it over the crust.
Tips and Techniques
Use a sharp knife dipped in hot water (and wiped dry between cuts) to get clean diamond shapes. The 4-hour chill time is important—these need to fully set or they’ll be too soft to cut neatly.
Ingredient Substitutions
- hazelnuts or almonds: dry roasted unsalted peanuts (as noted in recipe)
- chocolate chips: chopped chocolate bar or candy melts
Equipment Needed
- 9-inch round cake pan
- blender or food processor
- saucepan
- cookie sheet (for toasting nuts)
- wire cooling rack
