Creamy Mocha Fudge
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 cup HERSHEY'S Milk Chocolate Chips
2 tablespoons milk
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 teaspoons powdered instant coffee dissolved in 1 tablespoon warm water OR 1 tablespoon coffee-flavored liqueur
1 teaspoon vanilla extract
1 cup chopped nuts

1. Line 8- or 9-inch square pan with foil.

2. Combine semi-sweet chocolate chips, milk chocolate chips, milk, sweetened condensed milk, coffee mixture and vanilla in heavy saucepan. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir in nuts.

3. Spread evenly into prepared pan. Refrigerate 3 hours or until firm. Remove from pan; place on cutting board. Peel off foil; cut into squares. Store covered in refrigerator. About 5 dozen pieces or 2 pounds.

NOTE: For best results, do not double this recipe.