Yield: 25 pieces
2 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
2 cups Ghirardelli Semi-Sweet Chocolate Baking Chips
1/2 cup sweetened condensed milk
2 1/2 teaspoons pure vanilla extract
1 cup chopped pecans or walnuts
Line an 8-inch square baking pan with waxed paper. Place chocolate chips, bittersweet chocolate, and sweetened condensed milk in a double boiler over hot, but not boiling, water. Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts. Spread fudge evenly in prepared baking pan. Refrigerate for 2 hours, or until firm. Cut when cool and firm. Store uncovered in the refrigerator.