Ummm.... YES.

My sweet tooth has been out of control lately. When I first spotted this recipe there was only one thought in my head.  

"Ummm... YES. This is so happening in my life right now!"

Salted Nutella Fudge.

 {via}

. ingredients .

~Butter, for greasing pan
~1 (14 oz. ) can sweetened condensed milk
~1 tsp vanilla extract
~8oz. high-quality bittersweet (60% cacao) chocolate chips
~1 cup Nutella, room temperature
~3tbsp unsalted butter, room temperature, cut into 1/2-inch pieces
~Sea salt, approximately 1/2 tsp

. method .

Grease the bottom and sides of an 8x8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl on a medium pot of gently simmering water. {The water level should be low enough that the bottom of the bowl does not touch the water.}

Stir until the chocolate chips are melted and the mixture is smooth {5 to 7 minutes}

Scrape the mixture into the prepared pan, and spread the top smooth with a spatula.

Refrigerate until the fudge is firm, at least 2 hours.

Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Flip the fudge over and peel off the parchment paper. Sprinkle with sea salt. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

{Makes approximately 50 3/4-inch squares.}