3 c. semi-sweet chocolate pieces
1 can (15 oz.) Eagle Brand milk
Pinch of salt
1 1/2 tsp. vanilla
1/2 c. ground nuts

In top of double boiler melt chocolate over hot water. Stir a few times. Remove from heat. Stir in milk, salt, vanilla and nuts. Stir only until smooth.

Turn into waxed paper-lined 8 inch square pan. Spread evenly and smooth top. refrigerate until firm, about 3 hours. Turn candy out onto cutting board. Peel off paper. Cut into serving size pieces. Store in airtight container.