Ingredients

• 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

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
3. Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
4. Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.