1¼ cups flour
1 cup confectioners’ sugar
½ cup Hershey’s® Unsweetened Cocoa
1 cup cold margarine
1 14oz. can Eagle® sweetened condensed milk
1 egg
2 tsp. vanilla
1½ cups chopped pecans
In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly.
Press firmly on bottom of 13 x 9 glass baking pan. Bake at 325°
for 15 minutes.
In medium bowl, beat sweetened condensed milk, egg and vanilla. Stir in pecans. Spread evenly over baked crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered I =refrigerator.
Makes 36 bars.
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