Devilish Chocolate Diamonds

  • Yield : 24
  • Servings : 24
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Is it cake or is it candy? Try them and find out.


  • 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 1

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).

Step 2

Preheat oven to 350 degrees.

Step 3

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.

Step 4

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.

Step 5

Immediately sprinkle with chocolate and let stand two minutes then evenly spread the remaining 1/2 cups of nuts.

Step 6

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.


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