1 1/4 c. flour, unsifted
1 c. confectioners sugar
1/2 c. Hershey's cocoa
1 c. cold butter
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
2 tsp. vanilla
1 1/2 c. pecans, chopped

In large bowl, combine flour, sugar and cocoa; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9 inch pan. Bake 15 minutes. Meanwhile, in mixing bowl, beat sweetened milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator. Yields: 24 to 36 bars.