Ingredients:
1 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder (for baking)
1 cup cold butter or cold margarine
2 (12-ounce) bags semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk (chocolate or regular)
3/4 cup chopped nuts (pecans recommended; use your favorite)
1 teaspoon vanilla extract
1 (12-ounce) bag milk chocolate chips
Directions:
For the crust:
Preheat the oven to 350°F (175°C). In a bowl combine the flour, confectioners’ sugar, and cocoa powder. Cut in the cold butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs. Press the mixture firmly and evenly into the bottom of a 13×9-inch baking pan. Bake for 15 minutes, then remove from the oven and set aside while preparing the filling.
For the filling:
In a medium saucepan over low heat, combine both bags of semi-sweet chocolate chips, the sweetened condensed milk, vanilla extract, and the chopped nuts if using. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and well combined. Be careful not to overheat or scorch.
Assemble and bake:
Pour the warm chocolate mixture evenly over the baked crust. Sprinkle the milk chocolate chips over the top and gently press them into the filling. Return the pan to the oven and bake for an additional 20 minutes, until the topping is set.
Finishing:
Remove from the oven and allow to cool for at least 10 minutes before cutting. These bars are rich, so cutting into small squares is recommended. Cool completely if you prefer firmer slices. Store in an airtight container.
Servings: Makes about 24 small bars (adjust size as desired).
Preparation time: 30 minutes
Total time: 75 minutes