A chocolate crust is topped with miniature marshmallows and coconut, then a chocolate filling and last, but not least, chopped nuts and crushed pretzels.

Super Chocolate Snack Bars

2 cups (about 60 wafers) vanilla wafer crumbs, crushed

1 cup HERSHEY'S Cocoa - divided use

1/4 cup granulated sugar

1 cup cold butter or margarine - divided use

1 cup miniature marshmallows

1 cup MOUNDS Sweetened Coconut Flakes

1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 cup coarsely chopped nuts
1 cup crushed thin pretzels or pretzel sticks (about 1/2-inch pieces)

1. Heat oven to 350°F (175°C). Grease bottom and sides of 13 x 9 x 2-inch baking pan.
2. Stir together crumbs, 1/2 cup cocoa and sugar; cut in 3/4 cup butter with pastry blender or 2 knives until mixture is crumbly.
3. Press evenly on bottom and 1/2-inch up sides of prepared pan. Sprinkle marshmallows and coconut over chocolate layer.
4. Combine sweetened condensed milk, remaining 1/2 cup cocoa and remaining 1/4 cup butter in microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until mixture is smooth when stirred; evenly pour over coconut.
5. Sprinkle evenly with nuts and pretzel pieces; press down firmly.
6. Bake 25 to 30 minutes or just until bubbly on top. Cool completely; cut into bars. Store leftover bars tightly covered at room temperature.

Makes about 3 dozen bars.

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