CoFfEe AnD ChOcOlAtE StReUsEl BaRs

Ingredients:

• 3 to 4 tablespoons powdered instant coffee
• 1 teaspoon vanilla extract
• 1 teaspoon water
• 1 can (14 oz.) sweetened condensed milk(not evaporated milk)
• 2/3 cup butter or margarine, softened
• 1 cup packed light brown sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 cups uncooked rolled oats or quick-cooking oats
• 3/4 cup walnut pieces
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1-1/3 cups (8-oz. pkg.) HERSHEY'S Mini Chocolate Bars, divided
• 1/2 teaspoon shortening

Directions:

1. Heat oven to 350°F. Lightly grease 13x9x2-inch baking pan. Moisten coffee with vanilla and water in medium bowl; stir until coffee is dissolved. Blend sweetened condensed milk into coffee mixture; set aside.

2. Beat butter and brown sugar until blended in large mixer bowl. Stir together flour, oats, walnuts, baking powder and salt; add to butter mixture, blending well. Remove 1-2/3 cups oats mixture; set aside. Add egg to remaining mixture, blending until large crumbs form. Press egg/crumb mixture on bottom of prepared pan. Gently spread coffee mixture on top, spreading evenly. Set aside 1/4 cup chocolate bar pieces; sprinkle the remaining pieces over coffee mixture. Sprinkle reserved crumb mixture over top, pressing crumbs down lightly.

3. Bake 20 to 25 minutes or until lightly browned and edges are bubbly. Cool in pan on wire rack. Place remaining 1/4 cup chocolate bar pieces and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until chocolate pieces are melted and mixture is smooth when stirred. Drizzle over baked bars. Allow drizzle to set; cut into bars. 36 bars.