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1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup light corn syrup
1-1/2 cups plus 2 tablespoons sugar
3/4 teaspoon baking powder
1 cup (2 sticks)cold butter or margarine
1-2/3 cups all-purpose flour
1. Heat oven to 375°F.
2. Stir together flour, 2 tablespoons sugar and baking powder in medium bowl; using pastry blender, cut in 1/2 cup butter until mixture forms coarse crumbs. Stir in egg and 2 tablespoons evaporated milk; stir until mixture holds together in ball shape. Press onto bottom and 1/4-inch up sides of 15-1/2x10-1/2x1-inch jelly roll pan.
3. Bake 8 to 10 minutes or until lightly browned; remove from oven, leaving oven on. Sprinkle 1-1/2 cups chocolate chips evenly over crust; do NOT disturb chips.
4. Place remaining 1-1/2 cups sugar, remaining 1/2 cup butter, remaining 1/2 cup evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; stir in almonds. Continue cooking and stirring to 240°F on candy thermometer (soft-ball stage) or until small amount of mixture, when dropped into very cold water, forms soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Immediately spoon almond mixture evenly over chips and crust; do NOT spread.
5. Bake 10 to 15 minutes or just until almond mixture is golden brown. Remove from oven; cool 5 minutes. Sprinkle with remaining 1/2 cup chocolate chips; cool completely. Cut into bars. About 4 dozen bars.
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