Ingredients

1/2 heaping cup coarsely chopped pecans
2/3 cup sweetened condensed milk
6 ounces semisweet chocolate, chopped

Directions

Place pecans in a small nonstick skillet and add a large pinch of salt. Cook over medium heat, stirring constantly, until nuts are toasted. Set aside to cool.

Put condensed milk in a small saucepan. Heat until it just comes to a boil and add chocolate. Immediately lower heat and stir until blended. Continue to cook, over low heat, stirring constantly, about 1 minute, until chocolate has completely melted. Stir in pecans and cook a few seconds. Pour the warm mixture into a 7-by-7-inch square pan. (If you wish, sprinkle the top with 1/4 cup additional chopped toasted pecans.) Or line a 3-by-5-inch loaf pan with plastic wrap so that it hangs over the pan and pour in the mixture. (It will not come up to the top of the pan.) Fold plastic wrap over chocolate and press firmly to smooth the top. Refrigerate until cold.

Let sit at room temperature 5 to 10 minutes, then cut into squares or slices. Makes 16 squares or 20 slices.