Black and White Bars

Line a 8-inch baking pan with plastic wrap. Set aside.

Heat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and bake at 350 degrees F until lightly toasted (watch carefully so they do not burn). Remove from the oven and let cool.

Combine the evaporated milk and butter in a saucepan over medium heat. Cook, stirring, until the butter melts and the mixture is combined. Remove from heat and set aside.

Add the chocolate chips to the top of a double boiler over simmering, not boiling, water. Stir until the chocolate is melted. Stir in half of the milk mixture. Mix well and pour into the prepared baking dish. Place the dish in the refrigerator.

In a clean bowl, melt the white chocolate in the top of the double boiler. Add the remaining milk mixture to the white chocolate and stir to combine. Stir in the vanilla.

Pour the white chocolate mixture over the first layer in the pan and spread evenly. Sprinkle with the toasted hazelnuts.

Place the pan back in the refrigerator and let set until firm, about 24 hours.

Cut into bars. Store in the refrigerator.