INGREDIENTS
12 oz
milk chocolate, chopped (I used Hershey's milk chocolate chips)
1 cup
Marcona almonds (or skinned and toasted hazelnuts)
2
to 3 tablespoons canola oil (if your almonds have been fried in oil, use only 2)
3 tbsp
powdered sugar
1 tbsp
unsweetened cocoa powder
1/2 tsp
vanilla extract
1/4
to 1/2 teaspoon sea salt (taste, and add as much as you'd like)