MAKES 1 (9 X 13-INCH) PAN
That famous milk chocolate bar from Hershey, Pennsylvania, deserves its own recipe, don’t you think? Many of us grew up adoring the special treat of a milk chocolate bar. It was something our parents purchased on very special occasions. Rekindle fond memories of days gone by and make the all-American brownie with the most famous all-American chocolate bar. Add a scoop of vanilla ice cream and drizzle with chocolate syrup by the same iconic name, and you have a million-dollar dessert in our book!
Nonstick cooking spray
1 (18.3-ounce) box (9 x 13-inch size) chewy fudge brownie mix
Eggs, oil, and water as directed on the brownie mix box
3 (1.55-ounce) milk chocolate candy bars
1 cup coarsely chopped pecans, toasted, for garnish (optional)
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the brownies according to the package directions for a 9 x 13-inch pan of brownies. Place the brownies on a wire rack to cool for only 5 minutes. (This is important, as you do not want the brownies to cool too much.)
Poke 36 holes (four rows across and nine rows down) into the baked brownies using the handle of a wooden spoon. Immediately break the chocolate bars into the rectangles marked on the bar (there are 12 rectangles on each bar). Break each rectangle in half and place both halves in a poked hole in the brownies. Poke as far down as you can; there may be a small amount of chocolate bar sticking out. Let the brownies cool completely.
Frost with the Chocolate Frosting. If desired, sprinkle with the pecans.