• 3 cups semisweet chocolate chips
  • 1 can sweetened condensed milk
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vanilla bean paste

 

Directions:

  • Line a square 8-inch baking pan with parchment paper and set aside.
  • Over low heat, in a medium sized pot, add the chocolate chips, condensed milk and salt, and stir with a wooden spoon until chips are melted.
  • Remove from heat and add the vanillas. (If you don’t have vanilla paste, just double up on the vanilla extract.)
  • Pour into the parchment lined baking pan and spread evenly. Refrigerate for 4 hours until firm.
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