• 1/2 cup (125mL) butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1/4 cup (50mL) coffee liqueur or 2 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water
• 2 eggs
• 1 cup (250mL) all-purpose biscuit baking mix
• 1/2 cup (125mL) HERSHEY'S Cocoa
• 1 teaspoon (5mL) vanilla extract
• 1 cup (250mL) chopped nuts (optional)
• MOCHA FROSTING (recipe follows)

• 3 tablespoons (45mL) butter or margarine
• 3 tablespoons (45mL) HERSHEY'S Cocoa 1 tablespoon (15mL) warm water
• 1 tablespoon (15mL) coffee liqueur or 2 teaspoons (10mL) powdered instant coffee dissolved in 1 tablespoon warm water
• 1-1/2 cups (375mL) powdered sugar

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Stir together butter, sweetened condensed milk, liqueur, eggs, baking mix, cocoa and vanilla in large bowl; mix well. Stir in nuts, if desired. Spread batter into prepared pan.
3. Bake 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with MOCHA FROSTING. Cut into bars. Store covered at room temperature.

1. Melt butter in small saucepan over low heat. Stir in cocoa, water and liqueur. Remove from heat.
2. Gradually add powdered sugar, beating until of spreading consistency. Add additional warm water if needed.

Bake Time: 25 minutes
Yield: 24-36 bars