• 1 3/4 cups (425mL) all purpose flour
• 1 cup (250mL) granulated sugar
• 1/2 cup (125mL) HERSHEY'S Cocoa
• 1/3 cup (75mL) packed light brown sugar
• 1 1/2 teaspoons (7mL) baking powder
• 1/4 teaspoon (1mL) salt
• 1 1/4 cups (300mL) butter or margarine, divided
• 3 eggs, slightly beaten
• 1/2 teaspoon (2mL) mint extract, divided
• 1 package (625mL) (350g) CHIPITS Semi Sweet Baking Chips
• 1 can (300mL) sweetened condensed milk (not evaporated milk)

• 3/4 cup (175mL) powdered sugar
• 5 teaspoons milk
• 1/2 teaspoon (2mL) vanilla extract

1. In large bowl, stir together flour, granulated sugar, HERSHEY'S cocoa, brown sugar, baking powder and salt. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Beat in eggs and 1/4 teaspoon mint extract; spread mixture into pan.
2. Heat oven to 350°F (180°C). Grease 13x9x2-inch baking pan. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.
3. In saucepan over low heat, melt 1/2 cup butter with CHIPITS Semi-Sweet chips, stirring constantly. Stir in sweetened condensed milk. Remove from heat; stir in remaining 1/4 teaspoon mint extract.
4. Pour over baked layer. Let stand 20 minutes or until slightly set. Drizzle VANILLA GLAZE over top. Refrigerate until set, about 1 hour. Cut into bars.

1. Stir together powdered sugar, milk and vanilla extract. About 1/3 cup glaze.

Bake Time: 23 - 25 minutes
Yield: about 24 bars