2 cups all purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) unsalted butter, cold
1 can (14 ounces) sweetened condensed milk
1 large egg
2 teaspoons vanilla
1 package (6 ounces) almond brickle chips (Skor or Heath toffee chips)
1 cup pecans, chopped
Preheat oven to 350 degrees F. (325 degrees F. for glass pan).
In medium bowl, combine flour and powdered sugar. Cut in the butter
until crumbly.
Press dough firmly on bottom of 9x13 inch baking pan. Bake for 15
minutes.
Meanwhile, in medium bowl, beat condensed milk, egg, and vanilla
together. Stir in brickle chips and pecans. Spread evenly over crust.
Bake 25 minutes or until golden brown. Cool, cut into bars. Store
covered in the refrigerator.
**Tastes best if allowed to come to room temperature before eating.
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