Chocolate Macademia Nut Fudge and Pistachio Fudge Recipe
12 ounces bittersweet dark chocolate, milk chocolate, or a combination of the two, chopped
1 14 oz. can condensed milk
1/4 cup shelled pistachios
1/4 cup macademia nuts (or other nuts of choice)
Prepare one 9 inch square pan (Or two small bread pans) by spraying lightly with nonstick butter flavored oil or lining with wax paper.

Put pistachio nuts in one small ziploc bag and whack it with a rolling pin or other threateningly heavy object until broken into pieces. Do the same thing with your macademia nuts.

Put a heavy-bottomed pan on a burner on low and add your chocolate and condensed milk. (Make sure there is no water in your pan) Slowly melt your chocolate, stirring frequently. When it has almost melted take it off the burner.

Sprinkle the bottom of your pan with a light layer of pistachio nuts on one side and macademia nuts on the other. Pour a layer of chocolate, sprinkle a layer of nuts on top of that (same nuts for the same side), and repeat until you end with all your chocolate in the pan and nuts sprinkled on top. Let cool and then refrigerate until firm. Cut into little squares and freeze for chocoholic attacks. You can also give some to friends and loved ones.