Instructions: IN A HEAVY SAUCE PAN, OVER LOW HEAT, MELT CHIPS WITH MILK AND SALT. REMOVE FROM HEAT. STIR IN NUTS AND VANILLA. SPREAD EVENLY IN A WAX PAPER LINED 8 INCH SQUARE PAN. CHILL FOR 2 HOURS. TURN OUT ON CUTTING BOARD AND PEEL OFF WAXED PAPER. CUT INTO 1" SQUARES.

MAKES 64 PIECES OF CANDY.

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