Fudge and nut-topped chocolate cookie bars.

Fudgey Chocolate Cookie Bars

1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 cup HERSHEY'S Cocoa
1 cup cold butter or margarine
2 cups (12-ounce package) HERSHEY'S Semi-Sweet 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).
2. Stir together flour, sugar and cocoa in medium bowl; cut in butter until crumbly (mixture will be dry).
3. Press firmly on bottom of 13 x 9 x 2-inch baking pan.
4. Bake 15 minutes.
5. Meanwhile, combine 1 cup chocolate chips, sweetened condensed milk and vanilla in medium saucepan. Cook over medium heat, stirring constantly, until chips are melted.
6. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly.
7. Bake 20 minutes or until set. Cool in pan on wire rack. Refrigerate, if desired.
8. Cut into bars. Store tightly covered.

Makes about 2 dozen bars.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.