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.
