I used a 3-1/2 quart slow cooker. Gather your ingredients, so you're ready to make the fudge.

Combine the chocolate chips, butter, sweetened condensed milk, and vanilla extract.

Turn the slow cooker to low for 1-1/2 hours.

Stir every 15-20 minutes to make sure it does not burn.

Prepare a 9 by 9-inch pan with parchment paper. Use a clip to keep the paper in place. Spray the parchment paper with vegetable spray to keep the fudge from sticking to the paper.

When totally melted, smooth and creamy, pour into the prepared parchment paper-covered pan. Spray with vegetable spray.

Add the nuts of choice, and spread evenly in the pan.

Place the pan into the refrigerator to set up the fudge. Cut into squares when chilled.

The fudge will soften, so please keep any leftovers in the refrigerator.