• 1/2 teaspoon baking powder
  • 3/4 cup chopped nuts, if desired
  • 1/2 cup cold butter or margarine
  • 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup granulated sugar
  • Icing or gels, if desired
  • 1 large egg
  • 1 (8-ounce) milk chocolate bar, broken into chunks
  • 1 1/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon vanilla extract


  • HEAT oven to 350ºF. Line 13×9-inch baking pan with foil; set aside.
  • COMBINE 1 cup flour and sugar in large bowl; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.
  • COMBINE sweetened condensed milk, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder in medium bowl. 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. Can also be cut into bars. Decorate with icing or gels, if desired. Store leftovers covered.