2 cups chopped hazelnuts, almonds or unsalted dry roasted peanuts, toasted if desired
1/4 cup sugar
6 Tbsp. I Can't Believe It's Not Butter!® Spread, melted
1 can (14 oz.) (14 oz.) sweetened condensed milk
2 tsp. vanilla extract
1 cup milk chocolate chips (about 6 oz.)
Directions
Preheat oven to 350°.
Process 1-1/2 cups hazelnuts with sugar in blender or food processor until nuts are ground. Combine ground nuts with 4 tablespoons melted I Can't Believe It's Not Butter!® Spread. Press firmly of bottom in 9-inch square baking pan. Bake 18 minutes or until edges are golden.
Meanwhile, bring sweetened condensed milk and remaining 2 tablespoons Spread to a boil in 2-quart saucepan over medium-low heat, stirring constantly. Continue boiling, stirring constantly, 5 minutes or until mixture thickens. Stir in vanilla. Carefully spoon onto hot crust. Bake 12 minutes or until golden.
Immediately sprinkle with chocolate. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup hazelnuts. Cool on wire rack, then refrigerate until set, at least 4 hours. Cut into diamonds to serve. Refrigerate in airtight container.
Makes 2 dozen diamonds