2 (12 ounce) package semisweet chocolate chips
2 (14 ounce) cans sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Almond Joy candy bars,
    cut into 1/2-inch pieces

Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches.

In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla extract. Cool 1 minute.

Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares.

Makes 36 pieces.

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