This recipe was clipped from a magazine and is a promo piece for Hershey’s Cocoa and Borden Eagle Brand sweetened condensed milk, date unknown. Recipe is typed below along with a scanned copy.

CHOCOLATE PECAN BARS
(Makes 24 to 36 bars)

1 1/4 cups unsifted flour
1 cup confectioners’ sugar
1/2 cup HERSHEY’S Cocoa
1 cup cold margarine or butter
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 egg
2 teaspoons vanilla extract
1 1/2 cups chopped pecans

Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.