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 sweetened condensed milk
1 egg
2 tsp. vanilla
1 1/2 c. chopped pecans

Preheat oven to 350 degrees (325 degrees for glass). Combine flour, sugar, and cocoa; cut in butter until crumbly; mixture will be dry. Press firmly on bottom of 9x13 inch baking pan. Bake 15 minutes.

Meanwhile, beat sweetened condensed milk, egg and vanilla in small bowl, mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.