Instructions: Microwave chocloate and milk in a 1-1/2 quart microwavable bowl, 2 minutes on HIGH, turning after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and nuts. Spread in greased 8 x 4 or 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours.

Makes about 2
dozen pieces.

NOTE: Recipe can be doubled and spread in a greased 8-inch square pan.

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