Prep Time: 15 minutes - Makes 12 (3-inch) hearts

1 1/4	cups	unsifted flour, divided
1/4	cups	sugar
1/2	cup	cold margarine or butter
1	(14-oz) can	Eagle Brand Sweetened Condensed Milk, (NOT evaporated milk)
1/4	cup	unsweetened cocoa
1		egg
1	teaspoon	vanilla extract
1/2	teaspoon	baking powder
1	(8-oz)	milk chocolate bar, broken into chunks
3/4	cups	chopped nuts (optional)
		Decorate bars with white icing or gels if desired

1. Preheat oven to 350. Line 13x9-inch baking pan with heavy foil; set aside.
2. In medium bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of baking pan. Bake 15 minutes.
3. In large 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.
4. 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. Store tightly covered. Decorate with white icing or gels if desired.