1 3/4 c. unsifted, flour
1 c. sugar
1/4 c. Hershey's cocoa
1/2 c. butter (cold)
1 egg (beaten)
1 (14 oz.) can Eagle brand evaporated milk
2 c. Hershey's semi-sweet chocolate chips
1 c. nuts

Preheat oven 350°F. Combine flour, sugar and cocoa. Cut in butter until crumbly. Add egg. Mix until well blended. Reserve 1 1/2 c. crumb mixture. Press remaining mixture evenly on bottom of greased 13 x 9 in. baking pan. Bake 10 minutes.

In a sauce pan combine Eagle brand milk and 1 c. chocolate chips. Cook over low heat and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining chocolate chips to reserved crumb mixture. Sprinkle evenly over top.

Bake 25 to 30 minutes or until center is set. Cool and cut into bars. Store covered at room temperature.