1 1/4 c. unsifted flour
2/3 c. granulated sugar
1/3 c. Hershey's cocoa
1/4 c. firmly packed light brown sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. cold butter
2 eggs, beaten
1 (10 oz.) pkg. Reese's peanut butter chips
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 c. flaked coconut

Preheat oven to 350 degrees. In bowl, stir together flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Cut in butter until crumbly. Add eggs; mix well. Spread in greased 9x13 inch baking pan. Bake 8 minutes.

Remove from oven; top evenly with chips, then sweetened condensed milk and coconut. Return to oven; bake 20 minutes or until lightly browned. Cool. Garnish with Drizzle. Cut into bars. Store covered at room temperature. Makes 24 to 36 bars.

DRIZZLE:

Melt 1/2 cup Hershey's semi-sweet chocolate chips with 1 1/2 teaspoons shortening.