Maple Chocolate Pecan Bars
[size=-1]Yield:[/size] [size=-1]36 pieces[/size]
[font=Arial,Helvetica][size=-1]1 cup[/size][/font][font=Arial,Helvetica][size=-1]All-purpose flour[/size][/font][font=Arial,Helvetica][size=-1]2/3 cup[/size][/font][font=Arial,Helvetica][size=-1]Sugar[/size][/font]
[font=Arial,Helvetica][size=-1]1/2 cup[/size][/font][font=Arial,Helvetica][size=-1]HERSHEY'S Cocoa[/size][/font]
[font=Arial,Helvetica][size=-1]1/4 tsp[/size][/font][font=Arial,Helvetica][size=-1]Salt (optional)[/size][/font]
[font=Arial,Helvetica][size=-1]3/4 cup[/size][/font][font=Arial,Helvetica][size=-1](1-1/2 sticks) cold butter or margarine[/size][/font]
[font=Arial,Helvetica][size=-1]2 [/size][/font][font=Arial,Helvetica][size=-1]Eggs[/size][/font]
[font=Arial,Helvetica][size=-1]1 can[/size][/font][font=Arial,Helvetica][size=-1](14 oz) sweetened condensed milk (not evaporated milk)[/size][/font]
[font=Arial,Helvetica][size=-1]1 1/2 tsp[/size][/font][font=Arial,Helvetica][size=-1]Maple flavoring[/size][/font]
[font=Arial,Helvetica][size=-1]2 cups[/size][/font][font=Arial,Helvetica][size=-1]Pecan halves or pieces[/size][/font]
[font=Arial,Helvetica][size=-1]Procedures[/size][/font]
[font=Arial,Helvetica]1[/font][font=Arial,Helvetica]Heat oven to 350°F. In large bowl, stir together flour, sugar, cocoa and salt; cut in butter until crumbly. Stir in 1 beaten egg.[/font]
[font=Arial,Helvetica]2[/font][font=Arial,Helvetica]Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake 25 minutes. [/font]
[font=Arial,Helvetica]3[/font][font=Arial,Helvetica]Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in pecan halves. [/font]
[font=Arial,Helvetica]4[/font][font=Arial,Helvetica]Pour over prepared crust, distributing pecan halves evenly. Return to oven. Bake 25 minutes longer or until golden. Cool in pan on wire rack.[/font]
[font=Arial,Helvetica]5[/font][font=Arial,Helvetica]Cut into bars. Store tightly covered at room temperature. About 24 to 36 bars.[/font]
