Pinon Red Chile Fudge recipe

3 cups semisweet chocolate chips
1 cup pine nuts (raw or toasted)
1 tablespoon fresh red chili powder
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Heat condensed milk in the top of a double boiler. Heat until very warm, but not boiling. Add chocolate chips and stir until melted. Add remaining ingredients and stir until thoroughly mixed and smooth. Turn out into a 9-inch square pan. Cool in the refrigerator until hardened, about 1 hour.

Using a sharp narrow knife, cut into 1-inch squares.

Store in an airtight container in one layer.

Yield: 40 pieces