1/2 c. butter
3/4 c. Hershey's cocoa
4 c. confectioners' sugar
1 tsp. vanilla
1/2 c. evaporated milk
1 c. pecan pieces

Microwave butter in 2 quart micro-proof on high (full power) for 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave on high for 30 to 60 seconds or until mixture is hot. Stir until smooth; add pecan pieces. Pour into foil lined 8" square pan. Cover; chill until firm. Cut into squares. Store, covered in refrigerator. 5 dozen squares.

CONVENTIONAL METHOD: Melt butter in medium saucepan. Remove from heat; stir in cocoa. Stir in confectioners' sugar and vanilla; add evaporated milk. Stir constantly over low heat until warm and smooth; add pecan pieces. Pour into foil lined 8" square pan; chill and store as above.