Ingredients
1 3/4
cups Gold Medal™ all-purpose flour
3/4
cup powdered sugar
1/4
cup unsweetened baking cocoa
1
cup cold butter, cut into pieces
1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon vanilla
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
cup chopped pecans or walnuts
Preparation
Heat oven to 350°F. In large bowl, mix flour, powdered sugar and cocoa. Cut in butter, using pastry blender or 2 forks, until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 15 minutes. Cool on cooling rack 10 minutes.
In small saucepan, stir together condensed milk, vanilla and 1 cup of the chocolate chips. Cook over medium heat, 5 minutes, stirring occasionally, until smooth. Pour mixture evenly over crust, spreading to edges of pan. Sprinkle with nuts and remaining 1 cup chocolate chips.
Bake 20 minutes. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.
