1. Prepare the Pan

Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides. Lightly grease the parchment with butter or non-stick spray.

2. Melt the Chocolate

In a heavy-bottom saucepan, combine:

• chocolate chips
• condensed milk
• butter

Cook over LOW heat.

Stir continuously with a silicone spatula.

Do not allow the mixture to boil.

After about 5–8 minutes, everything should become silky smooth.

Remove from heat.

Mix in vanilla and sea salt.

3. Fold in Walnuts

Add chopped walnuts.

Fold gently until evenly distributed.

Avoid vigorous stirring.

4. Fill the Pan

Pour into prepared pan.

Spread evenly using an offset spatula.

Tap the pan gently 2–3 times on the counter to remove trapped air bubbles.

5. Chill

Refrigerate for 2–3 hours.

For the cleanest cuts, chill overnight.

Do NOT freeze while setting.

6. Slice

Lift the parchment.

Place on a cutting board.

Use a large sharp knife.

Clean the blade after every cut.

For bakery-quality squares:

Dip knife into warm water.

Dry completely.

Cut.

Repeat.

7. Garnish

Optional:

• flaky sea salt
• chocolate drizzle
• chopped nuts

Serve.