Chocolate Diamonds

• 2 cups chopped hazelnuts, almonds or unsalted dry roasted peanuts
• 1/4 cup sugar
• 4 Tbsp. margarine or butter, melted
• 1 (14-ounce) can EagleŽ Brand Sweetened Condensed Milk (NOT evaporated milk)
• 2 Tbsp. margarine or butter, melted
• 2 tsp. vanilla extract
• 1 cup milk chocolate morsels (6-oz.)

Instructions:
1. Preheat oven to 350°. Toast nuts, if desired. In blender or food processor, process 1-1/2 cups nuts with sugar until nuts are ground. Combine ground nuts with melted margarine or butter. In 9-inch square baking pan, press mixture firmly on bottom. Bake 18 minutes or until edges are golden.
2. Meanwhile, in medium saucepan, bring Eagle Brand and 2 tablespoons margarine or butter to a boil over medium-low heat, stirring constantly, 5 minutes or until mixture thickens. Stir in vanilla. Carefully spoon over hot crust. Bake 12 minutes or until golden.
3. Immediately sprinkle with chocolate. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup nuts. On wire rack, cool; refrigerate until set, at least 4 hours. To serve, cut into diamonds. Refrigerate in airtight container.