White Nutella Recipe with Condensed Milk

Instructions:

1. Spread hazelnuts on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until golden brown and fragrant.
2. Rub the warm roasted hazelnuts in a clean kitchen towel to remove the papery skins.
3. Place the skinned hazelnuts in a food processor and blend on high for 5-7 minutes until they transform from a powder to a smooth, runny liquid.
4. Place white chocolate chips in a microwave-safe glass bowl and heat in 30-second bursts, stirring in between, until smooth.
5. Stir the sweetened condensed milk and vanilla extract into the melted white chocolate until fully incorporated.
6. Pour the melted chocolate mixture into the food processor with the warm hazelnut butter.
7. Pulse for 30 seconds until the mixture is a uniform ivory color and silky texture.
8. Transfer the spread to an airtight glass jar and let it sit at room temperature for 1 hour to thicken.