• 3 C dark chocolate chips (*see Notes below)
  • 1 can (14 oz) sweetened condensed milk
  • dash salt
  • 1/2 Tbsp (1-1/2 tsp) vanilla extract


  1. Line an 8″ or 9″ square baking pan with foil – set aside
  2. Over low heat, melt chocolate, milk and salt until smooth – stir frequently and watch it closely – you do not want to burn the chocolate
  3. Remove from heat and stir in vanilla extract
  4. Press into prepared pan
  5. Refrigerate for 2 hours, or until firm
  6. Remove foil and cut into squares


  1. For the chocolate chips, I use Guittard brand Extra Dark Chocolate Chips – 63% Cacao (Red Bag)
  2. Stores up to a week in an airtight container