Devilish Chocolate Diamonds2002-12-30
- Course: Cakes & Candy
- 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
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.
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 and let stand two minutes then evenly spread the remaining 1/2 cups of nuts.
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.