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Chocolate Swirls

1 1/2 cups butter, softened
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups brown sugar
4 cups flour
Few drops of milk
12 ounces semisweet chocolate morsels
14 ounces sweetened condensed milk
2 tablespoons vegetable oil
1 cup chopped walnuts or pecans
Powdered sugar

In a small bowl, cream together butter, salt and vanilla. In a large mixing bowl, combine brown sugar and flour. Cut butter mixture into flour mixture using a pastry cutter. Add milk by drops until consistency of dough is adequate for rolling.

Divide dough into 6 equal parts and chill for 1/2 to 1 hour before rolling.

Using a double boiler, heat chocolate morsels, condensed milk and oil until chocolate melts and mixture is smooth.

Preheat oven to 350 degrees.

Roll each dough portion into a 10-by-6-inch rectangle on lightly floured waxed paper. Spread chocolate mixture evenly over each rectangle; sprinkle nuts evenly over top.

Using waxed paper, fold lengthwise edges over to form a log shape. (Overlap 1 to 2 inches at top.) Using waxed paper, flip seam-side down onto a cookie sheet. Bake for 20 to 25 minutes.

Cool slightly and sprinkle tops with powdered sugar. Slice each log into 15 1/2-inch slices and serve.

Note: Freezes well; slice before freezing.

Yield: 7 1/2 dozen.

Elaine DiLembo in "The Heart of Pittsburgh"

Thursday, June 10, 1999

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