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Creamy Mocha Fudge

1 (12-ounce) package semisweet chocolate chips (2 cups)
1 cup milk chocolate chips
2 tablespoons milk
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
4 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water
2 teaspoons vanilla extract
1 cup chopped nuts, toasted*

1. Line an 8 or 9-inch square pan with foil.
2. Combine semisweet chocolate chips, milk chocolate chips, milk, sweetened condensed milk, coffee mixture in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted.
3. Remove from heat; stir in vanilla and toasted nuts.
4. Spread evenly into prepared pan. Refrigerate until firm.
5. Remove from pan; place on cutting board. Peel off foil; cut into squares.

Makes about 2 pounds.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.