1¾ cups self-rising flour
1½ cups confectioners’ sugar
½ cup cocoa powder
1 cup butter or margarine, well chilled
1 8-ounce package cream cheese, softened
1 14-ounce can condensed milk
1 egg
2 teaspoons vanilla extract
½ cup chopped pecan

Preheat oven to 350F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, sugar, and cocoa powder.  Cut in butter until mixture resembles coarse crumbs.  Reserve 2 cups of the mixture.  Press the remaining mixture firmly on the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

In a large mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk until smooth.  Add egg and vanilla; beat until well blended.  Pour over prepared crust.  Combine pecans with the reserved crumb mixture; sprinkle over cream cheese mixture.

Bake for 25 minutes or until bubble.  Cool in pan on a wire rack.  Refrigerate for 2 hours.  Cut into bars.  Store, covered, in refrigerator.

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