#3037 - Chocolate Nilla Brownies

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
2 squares Baker's unsweetened baking chocolate (cut into small pieces)
3 1/3 cups finely crushed Nilla Wafers
3/4 cup chopped nuts

Line an 8 x 8 brownie pan with foil. Grease the foil lightly with Pam. In a saucepan over low heat add Eagle milk and chocolate pieces--cook/stir until chocolate is all melted and mixture is thick and smooth. Remove from heat--add crushed Nilla wafers and 1/2 cup chopped nuts--stir until mixed. Pour batter into foil lined pan. Sprinkle 1/4 cup chopped nuts over the top. Cool to room temperature, then refrigerate until firm (5-6 hours). Remove from refrigerator, pull up on the foil to remove the brownies from the pan, peel off the foil and cut brownies into bars or squares.