• 2 cups (500mL) (about 60 wafers crushed) vanilla wafer crumbs
• 1/2 cup (125mL) HERSHEY'S Cocoa
• 3 tablespoons (45mL) sugar
• 2/3 cup (150mL) cold butter, cut into pieces
• 1 can (300mL) sweetened condensed milk (not evaporated milk)
• 1 cup (250mL) CHIPITS REESE® Peanut Butter Baking Chips
• 1 1/3 cups sweetened dried cranberries, or 1 1/3 cups raisins
• 1 cup (250mL) coarsely chopped walnuts

1. Heat oven to 350°F (180°C).
2. Stir together crumbs, HERSHEY'S cocoa and sugar in medium bowl; cut in butter until crumbly. Press mixture evenly on bottom of 13x9x2-inch baking pan.
3. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with CHIPITS peanut butter chips and dried cranberries. Sprinkle nuts on top; press down firmly.
4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours. Cut into bars.

Bake Time: 25 - 30 minutes
Yield: about 36 bars