1 ¼cupschopped pecans(plus 2 ½ tablespoons for topping)
Instructions
Line a loaf pan with parchment paper so the fudge lifts out easily once set.
In a medium glass bowl, combine the chocolate chips, condensed milk, and butter, then microwave for about 90 seconds.
Stir everything together until smooth, microwaving in short 15-second bursts if any chocolate hasn't fully melted.
Mix in the vanilla and most of the chopped pecans, then transfer the mixture into the prepared pan, spreading it evenly to about an inch thick with a spatula. Scatter the reserved pecans over the top.
Chill until firm, then slice into 1-inch squares and store in an airtight container in the fridge for up to a week.
Notes
Use a completely dry bowl when melting chocolate to prevent it from seizing.
Melt in short microwave bursts, stirring between each, rather than one long cook.
Line the pan with parchment so the whole block lifts out cleanly for slicing.
Spread to about 1 inch thick for the best balance of texture and set time.
Chill until firm all the way through before slicing into squares.
Keeps 1 week in the fridge, or up to 3 months frozen, tightly wrapped.