Double-chocolate Mint Bars

Ingredients

 * 1 3/4 	cups  	All-purpose flour
 * 1 	cup 	Granulated sugar
 * 1/2 	cup 	HERSHEY'S Cocoa
 * 1/3 	cup 	Packed light brown sugar
 * 1 1/2 	tsp 	Baking powder
 * 1/4 	tsp 	Salt
 * 1 1/4 	cups 	(2-1/2 sticks) butter or margarine, divided
 * 3 		Eggs, slightly beaten
 * 1/2 	tsp 	Mint extract, divided
 * 2 	cups 	(12-oz pkg) HERSHEY'S Semi-Sweet Chocolate Chips
 * 1 	can 	(14 oz) sweetened condensed milk (not evaporated milk)
 * VANILLA GLAZE (recipe follows)

Directions
Heat oven to 350 F.  Grease 13x9x2-inch baking pan.  In large bowl, stir together flour, granulated sugar, 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. Bake 23 to 25 minutes or until wooden pick inserted in center comes out clean.  In saucepan over low heat, melt 1/2 cup butter with chocolate chips, stirring constantly. Stir in sweetened condensed milk.  Remove from heat; stir in remaining 1/4 teaspoon mint extract. 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. About 24 bars.

VANILLA GLAZE
3/4 cup powdered sugar 5 teaspoons milk and  1/2 teaspoon vanilla extract<BR> About 1/3 cup glaze