Line 8-or 9-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds.

Touchdown Chocolate Fudge: After adding nuts and vanilla, cool 10 to 12 minutes. On foil-lined baking sheet, quickly and gently form into football shape (do not overwork). Refrigerate as above. Place on serving plate. Garnish as desired. About 2 pounds.

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Meal-Master compatible format by: Karen Mintzias