White Chocolate Black Walnut Candy

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   ["Line a baking sheet with aluminum foil and set aside.", "In a double boiler, melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth. Remove the top part of the double boiler and stir the nuts into the melted chocolate.", "Pour the mixture out onto the prepared cookie sheet.", "Spread to desired thickness. Refrigerate for 20 to 30 minutes, or until set.", "Slide a metal spatula under the chocolate to loosen from the foil.", "Break into uneven pieces.", "Store in airtight container in the refrigerator. Yields about 1 1/4 pounds."]

* Per serving · 4 servings · Values may vary.

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