"1. Heat oven to 350°F.

2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over chocolate layer in pan. Top with coconut; press firmly down onto chocolate layer.

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. Makes 24 or 36 bars.

* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.



[INGREDIENTS]
1 can (14 oz.) sweetened condensed milk (not evaporated milk)

3/4 cup HERSHEY'S Cocoa

2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*

1-1/2 cups finely crushed unsalted thin pretzels or pretzel sticks

1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates

1 cup (2 sticks) butter or margarine, divided"