8 squares (1 lb) semisweet chocolate
1 tbsp sugar
1/2 lb filberts (whole, roasted for 10-12 minutes at 400 F, and with the skin removed)

Melt the chocolate and butter in a double boiler, making sure the water is barely simmering. Do not let any water fall into the pan.

Then add the filberts, mix well and pour into a greased 8" x 8" x 2" pan.

Cut into 3/4" squares, before the chocolate becomes too hard. Keep in the refrigerator until time to serve.