• 1-1/4 cups (300mL) graham cracker crumbs
• 1/3 cup (75mL) sugar
• 1/4 cup (50mL) HERSHEY'S Cocoa
• 1/3 cup (75mL) butter or margarine, melted
• 1 can (300mL) sweetened condensed milk (not evaporated milk)
• 2 2/3 cups Sweetened Coconut Flakes
• 2 cups (500mL) fresh white bread crumbs (4 slices)
• 2 eggs
• 2 teaspoons (10mL) vanilla extract
• 1 cup (250mL) CHIPITS Semi-Sweet Minis

1. Heat oven to 350°F (180°C)
2. Stir together graham cracker crumbs, sugar, HERSHEY'S cocoa and butter in large bowl; press firmly onto bottom of ungreased 13x9x2-inch baking pan.
3. Bake 10 minutes. Meanwhile, combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.
4. Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Store covered in refrigerator.

Bake Time: 30 minutes
Yield: 24 - 36 bars