#315 - Chocolate Pecan Bars

(by Shirley McNevich)

1 cup flour
2/3 cup white sugar
1/2 cup Hershey's cocoa
1/4 tsp. salt
1 1/2 sticks cold butter or Parkay
2 eggs
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 1/2 tsp. vanilla
2 cups pecan halves or chopped pecans

In a large bowl by hand, stir together flour, cocoa, white sugar and salt. Stir in the butter and mix until crumbly. Stir in one of the eggs (beaten). Press the mixture evenly on the bottom of a greased 13 x 9 x 2 baking pan. Bake at 350 degrees for 25 minutes. Meanwhile in a medium bowl using a spoon, beat Eagle milk, remaining egg (beaten), vanilla and stir in the pecans. Remove crust from oven, pour the Eagle milk mixture over the top evenly, add pecan halves for decoration on top if desired, return to oven and bake at 350 degrees for 25 minutes until golden brown. Cool in pan then cut in squares.