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“This recipe came from Eagle brand Canada, so good. Are these cookies or are they a chocolate bar!! No one will ever be able to resiste these!!”
24 diamonds

Ingredients Nutrition


  1. Preheat oven to 350F Line a 9x9 baking dish with parchment paper.
  2. Toast nuts if desired. In food processor, finely grind 1 1/2 cups nuts with sugar. Combine melted butter; press firmly on bottom of prepared dish.
  3. Bake in preheated oven 18 minutes or until edges are golden.
  4. Meanwhile bring sweetened condensed milk and remaining 2 tablespoons butter to a boil over medium-low heat, stirring constantly for 5 minutes or until mixture thickens. Remove from heat and stir in vanilla Spoon over hot crust. Bake 12 minutes or until golden.
  5. Remove from oven and immediately sprinkle with chocolate chunks. Let stand 2 minutes; spread chocolate evenly over top. Sprinkle with remaining 1/2 cup chopped nuts. Cool on wire rack; refrigerate until set, at least 4 hours. Cut into diamonds or squares. Refrigerate or freeze in airtight containers.

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