Not for Breakfast Chocolate Hazelnut Spread

Adapted from The New York Times, March 15, 2011
1 cup peeled hazelnuts, toasted and cooled
4 ounces chopped semi-sweet chocolate (don't use chips)
4 Tablespoons butter
1 teaspoon vanilla extract
1 Tablespoon nut or vegetable oil
3 Tablespoons sweetened condensed milk
1/2 teaspoon kosher salt

Either in a microwave or double boiler, melt chocolate and butter.  Transfer to measuring cup with a spout for future easy pouring.
Stir in vanilla, condensed milk and salt.
In bowl of food processor, pulse nuts until smooth, 3-5 minutes. (Really do it for that long unless you want a chunky spread).  Using chute of processor, add vegetable oil and then chocolate/butter mixture.
Transfer to a jar or plastic container and refrigerate.

Yield: 1 1/4 cups