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Quarterback Blitz Bars

1 cup butter or margarine
2 1/4 cups graham cracker crumbs
1/3 cup HERSHEY'S Cocoa
3 tablespoons granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
1 cup HEATH BITS 'O BRICKLE Toffee Bits
1 cup chopped walnuts
1 cup MOUNDS Sweetened Coconut Flakes

1. Heat oven to 350°F. Place butter in 13 x 9 x 2-inch baking pan; heat in oven until melted. Remove from oven.
2. Stir together graham cracker crumbs, cocoa and sugar; sprinkle over melted butter. Stir mixture until evenly coated; press evenly with spatula onto bottom of pan.
3. Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with chocolates and toffee bits. Sprinkle nuts and coconut on top; press down firmly.
4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand at room temperature several hours. Cut into bars.

Makes about 36 bars.

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

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