6 tablespoons butter or
margarine, softened
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1 1/3 cups (8-ounce package) HERSHEY'S Caramel Filled Baking
Pieces, divided use
1 cup pecan pieces
1 teaspoon water
Fudgey Filling (recipe follows)
Heat oven to 350 degrees
F. Grease 13 x 9 x 2-inch baking pan.
Beat butter and sugar
in medium bowl until well blended. Add egg and vanilla, beating
until smooth.
Stir together flour, cocoa
and salt. Beat into butter mixture until well blended.
Press dough onto bottom
of prepared pan.
Make Fudgey Filling. Pour
filling over dough in pan.
Set aside 1/4 cup baking
pieces. Stir together remaining baking pieces and pecans; sprinkle
over fudge filling.
Bake 25 to 30 minutes
or until filling in center is set and baking pieces along edges
of pan are bubbly. Remove from oven to wire rack. Cool 15 to
20 minutes.
Place reserved 1/4 cup
baking pieces and water in small microwave-safe bowl. Microwave
at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH
an additional 15 seconds at a time, stirring after each heating,
until pieces are melted and smooth when stirred.
Drizzle over surface.
Cool completely. Cut into bars.
Makes about 36 bars.
Fudgey Filling:
1/2 cup butter OR margarine
2/3 cup HERSHEY'S Cocoa
1/3 cup granulated sugar
1 (14-ounce) can sweetened condensed milk (not evaporated
milk)
1 1/2 teaspoons vanilla extract
Melt butter in saucepan
over low heat.
Stir in cocoa and sugar.
Add sweetened condensed milk; cook, stirring constantly,
until sugar is dissolved and mixture is smooth. Remove from heat.
