For a playful take on a traditional nut bar, try making these MINI KISSES Butter Pecan Bars. Packed with HERSHEY'S MINI KISSES Milk Chocolates and sprinkled with crunchy chopped pecans, these buttery bars will bring your dessert options to new heights.
Heat convection oven to 300°F (standard oven to 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Mix together butter, brown sugar, eggs and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Gradually add flour, mixing until well blended. Stir in 2 lbs. 4 oz. (6 cups) HERSHEY'S MINI KISSES Milk Chocolates and 10 oz. (2 cups) pecans. Spread evenly into prepared pan.
Baked 30 to 45 minutes* or until lightly browned. Remove from oven. Immediately sprinkle remaining HERSHEY'S MINI KISSES Milk Chocolates over top. Let stand 5 minutes or until chocolate softens. Spread evenly with knife. Immediately sprinkle remaining pecans over top; press gently. Cool completely in pan on wire rack. Cut into 2x3-inch bars.
Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 15 minutes of baking.