* 1 1/4 cup flour
* 1/4 cup sugar
* 1/2 cup cold margarine/butter
* 1 can (14 oz size) chocolate sweetened condensed milk (NOT evaporated milk)
* 1/4 cup unsweetened cocoa
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1 milk chocolate bar (8 oz size), broken into chunks
* 3/4 cup chopped nuts (optional)
Preheat oven to 350. Line 13×9-inch baking pan with foil; set aside.
In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on the bottom of pan. Bake 15 min.
In another bowl, beat Eagle Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 minutes or until set.
Cool. Use foil to lift out of pan. For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or cut into bars. Decorate with icing or gels if desired. Store covered.