Garnished with chocolate chips and chopped nuts, a fudgy chocolate filling tops a chocolate shortbread crust.

Fudgy Chocolate Cookie Squares

1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 cup unsweetened baking cocoa
1 cup butter
1 (12-ounce) package semisweet chocolate chips - divided use
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
1 cup chopped nuts

1. Heat oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Combine flour, sugar and cocoa in medium bowl; cut in butter until crumbly.
3. Press firmly on bottom of prepared baking pan. Bake 15 minutes.
4. Combine 1 cup chocolate chips, sweetened condensed milk and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until chips are melted.
5. Pour evenly over baked crust. Top with nuts and remaining 1 cup chips.
6. Bake additional 20 minutes or until set. Cool in pan on wire rack.
7. Cut into bars.

Makes about 24 squares.