Chocolate Pecan Bars

p. 36 · Hershey's (printed clipping; brand named in the visible reverse-side text)

The original: Chocolate Pecan Bars

[reverse side of the fold, printed upside down; starts mid-sentence] condensed milk until smooth. Add eggs and vanilla; beat well. Pour into prepared crust. Bake 1 hour and 5 minutes. Remove from oven to wire rack; loosen cake from rim of pan. Cool to room temperature; remove rim. Refrigerate. Garnish with whipped cream and additional cocoa, if desired. Cover; refrigerate leftovers. 12 servings. Chocolate Crumb Crust: Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar, 6 tablespoons Hershey’s Cocoa and 6 tablespoons melted butter or margarine; press onto bottom and 1 inch up side of 9-inch springform pan.

Note: The Chocolate Pecan Bars recipe itself is not here. The text shown belongs to a different recipe, the end of a Hershey's chocolate cheesecake with a chocolate crumb crust.