1 c. all-purpose flour
2/3 c. sugar
1/2 c. Hershey's cocoa
1/4 tsp. salt (optional)
3/4 c. (1 1/2 sticks) cold butter
2 eggs
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 1/2 tsp. maple flavoring
2 c. pecan halves or pieces

Heat oven to 350 degrees. In large bowl stir together flour, sugar, cocoa and salt; cut in butter until crumbly. Stir in in 1 beaten egg. Press mixture evenly on bottom of ungreased 13x9x2-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in pecan halves. Pour over prepared crust, distributing pecan halves evenly. Return to oven. Bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature. Yield: about 24-36 bars.