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

Preheat oven to 350 degrees (325 degrees for glass dish). In large bowl, combine flour, sugar and cocoa; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13x9 inch baking pan. Bake 15 minutes.

Meanwhile, in medium bowl, beat Eagle Brand 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.

Shady Oaks Elem.