18 ounces semisweet chocolate chips
1 can sweetened condensed milk
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped nuts (optional)

Melt chocolate over low heat, stirring occasionally. Remove from heat.

Add remaining ingredients. Stir only until smooth. Turn into wax paper-lined 8-inch square pan. Refrigerate about 2 hours.

Turn candy out on cutting board. Peel off paper. Cut into small squares. Store in airtight container.