MAPLE-PECAN CHOCOLATE FUDGE

1-1/2 cups coarsely chopped pecans

1/4 cup maple syrup

2 pkg. (8 squares each) Baker's Semi-Sweet Chocolate, chopped

1 can (300 mL) sweetened condensed milk

COOK and stir nuts in dry skillet on medium heat 1 to 2 min. or until fragrant and lightly toasted. Add syrup; cook 1 min. or until syrup is absorbed, stirring constantly. Spread onto parchment paper-covered baking sheet; cool. Break up any large clumps; reserve 1/2 cup for topping.
MICROWAVE chocolate and milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Stir in remaining nuts; spread onto bottom of 8-inch square pan. Top with reserved nuts; press gently into fudge with back of spoon.
REFRIGERATE 2 hours before cutting into pieces 

When cutting fudge, carefully wipe the knife blade between cuts with a clean damp towel. This prevents the fudge from building up on the blade, ensuring clean cuts that leave the edges intact.

Store fudge in tightly covered container in refrigerator.

For easy removal from pan before cutting into pieces, line empty pan with foil or parchment paper, with ends extending over sides. Then, use the foil handles to remove from pan before cutting into pieces.