1 (4 oz.) pkg. sweet cooking chocolate
1/4 c. butter
1 can Eagle Brand milk (sweetened condensed milk
2 eggs
1/2 c. Bisquick
1 tsp. vanilla
2 2/3 c. flaked coconut
1 c. chopped pecans

Preheat oven to 325 degrees. In medium saucepan over low heat. Melt chocolate with butter. Remove from heat, stir in 1/2 cup of the milk, eggs, Bisquick and vanilla. Spread evenly over greased 9 x 13 inch pan.

In bowl combine remaining milk and coconut. Spoon small amounts evenly over chocolate mixture. Sprinkle nuts over top. Press down firmly. Bake 25 minutes or until toothpick comes out clean. Cool thoroughly, cut into bars. Store loosely covered at room temperature.