Homemade Chocolate-Hazelnut Spread

• 1/2 cup semisweet chocolate chips (3 ounces)
• 3/4 cup skinned hazelnuts, toasted (about 4 ounces)
• 2/3 cup sweetened condensed milk, such as Eagle Brand
• 1 tablespoon honey
• 1/8 teaspoon kosher salt
• Toasted baguette slices
• Sliced fruit, such as apples, pears, pineapple and/or bananas

1. Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet.
2. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted.
3. Cool completely before using.
4. Preheat the oven to 350 degrees F.
5. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water.
6. Stir occasionally until the chocolate has melted and the mixture is smooth.
7. Cool to room temperature.
8. Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute.
9. Scrape down the bowl with a rubber spatula.
10. Add the condensed milk, honey and salt.
11. Blend well, scraping down the bowl as needed.
12. Add the cooled chocolate and pulse until combined.
13. Transfer the spread to a small bowl.
14. Serve with the toasts and sliced fruit.
15. Cook's Note: The chocolate can also be melted in a microwave.
16. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft.
17. Stir until melted and smooth.

chocolate chips, hazelnuts, condensed milk, honey, kosher salt, baguette slices, fruit

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/homemade-chocolate-hazelnut-spread-recipe.html (may not work)