2 cups Ghirardelli Semi-Sweet Chocolate Chips
2 oz. (1/2 baking bar) Ghirardelli Bittersweet Chocolate Baking Bar, cut into 1/2" pieces
14 oz. canned sweetened condensed milk
2 1/2 tsp. pure vanilla extract
1 cup chopped pecans or walnuts
Line an 8" square baking pan with waxed paper.
Place chocolate chips, bittersweet chocolate and the sweetened condensed milk in a double boiler over hot, but not boiling water.
Stir the mixture occasionally until the chocolate has melted. Stir in the vanilla extract and nuts.
Spread fudge evenly in prepared baking pan.
Refrigerate for 2 hours, or until firm.
Cut when cool and firm.
Store uncovered in the refrigerator.