Instructions: Preheat oven to 350F. Combine flour, sugar and cocoa, cut in margarine until crumbly. Add egg; mix until well blended. Reserve 1 1/2 cups crumb mixture. Press remainder evenly on bottom of greased 13x9" baking pan. Bake 10 minutes. In saucepan, combine Eagle Brand and 1 CUP Hersheys Chocolate Chips. Over low heat, cook and stir until chips melt and mixture is smooth. Spread evenly over prepared crust. Add nuts and remaining 1 CUP Hersheys Chocolate Chips to reserved crumb mixture; sprinkle evenly over top. Bake 25-30 minutes or until center is set. Cool. Cut into bars. Store covered at room temperature.

Prep time: 15 minutes.

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