Ingredients:

• 1    c chopped hazelnuts (or walnuts)
• 1/2 c unsalted butter
• 1    pkg (6 oz) semisweet chocolate chips
• 1/4 c milk
• 3    c confectioners' sugar
• 1   tsp vanilla extract
• Nuts to decorate, optional

Direction:

Toast nuts; place nuts in glass pie plate; microwave on High 4
minutes, stirring once.  Let nuts cool.

Line an 8-inch square baking pan with foil; butter foil and set
aside.

Combine butter, chocolate chips and milk in an 8-cup microwave safe
bowl.  Microwave on high 1 1/2 to 2 minutes or until butter and
chips melt.  Remove and stir with wooden spoon to blend.

Stir in sugar and beat well 2 or 3 minutes until smooth.  Stir in
vanilla and toasted nuts.

Spread fudge in prepared pan.  Cover and refrigerate 2 hours or
until firm.

To serve, lift out foil and fudge; remove foil.  Place fudge on
board and cut into squares.  Decorate with nuts, if desired.

(I wrapped individual pieces in plastic wrap and froze them.)

Makes 1 pound