1 c. butter, softened
1 c. confectioners' sugar
1 1/4 c. unsifted flour
1/3 c. Hershey's cocoa
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
2 tsp. vanilla extract
1 c. (6 oz.) Hershey's semi-sweet chocolate chips
1/2 c. chopped nuts

Preheat oven to 350 degrees. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, press into greased 9x13 inch baking pan. Bake 15 minutes.

Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown.

Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.