Chocolate Diamonds

  • Servings: bars
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes


  • Crisco® Original No-Stick Cooking Spray
  • 2 cups chopped hazelnuts, almonds or unsalted dry-roasted peanuts, divided
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips


  • HEAT oven to 350°F. Coat 9 x 9-inch baking pan with no-stick cooking spray.
  • PROCESS 1 1/2 cups nuts and sugar in blender or food processor until nuts are ground. Combine ground nuts with 1/4 cup melted butter. Press firmly in bottom of prepared pan.
  • BAKE 18 minutes or until edges are golden. Heat sweetened condensed milk and 2 tablespoons butter in medium saucepan over medium-low heat, stirring constantly until mixture thickens. Stir in vanilla. Carefully spoon over hot crust.
  • BAKE an additional 10 to 12 minutes or until golden. Immediately sprinkle with chocolate chips. Let stand 2 minutes. Spread chocolate evenly over top. Sprinkle with remaining 1/2 cup nuts. Cool. Refrigerate 4 hours or until set. Cut into diamonds.
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