2 cups unsifted flour
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
1 can (14-oz) sweetened condensed milk
1 cup chopped pecans
1 egg
1 tsp vanilla
1 pkg (6-oz) almond brickle chips
Preheat oven to 350 degrees (325 for glass dish).
In a medium bowl, combine flour and sugar; cut in butter, using a pastry cutter or 2 knives, until mixture resembles coarse cornmeal. Press mixture onto the bottom of a 9 x 13-inch baking pan and bake 15 minutes.
While crust bakes, in a medium bowl beat the milk, egg, and vanilla. Stir in the chips and pecans. Spread mixture evenly over the baked crust. Return to oven and bake 25 minutes or until golden brown.
Cool thoroughly before cutting into bars. Store, covered, in the refrigerator.
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
1 can (14-oz) sweetened condensed milk
1 cup chopped pecans
1 egg
1 tsp vanilla
1 pkg (6-oz) almond brickle chips
Preheat oven to 350 degrees (325 for glass dish).
In a medium bowl, combine flour and sugar; cut in butter, using a pastry cutter or 2 knives, until mixture resembles coarse cornmeal. Press mixture onto the bottom of a 9 x 13-inch baking pan and bake 15 minutes.
While crust bakes, in a medium bowl beat the milk, egg, and vanilla. Stir in the chips and pecans. Spread mixture evenly over the baked crust. Return to oven and bake 25 minutes or until golden brown.
Cool thoroughly before cutting into bars. Store, covered, in the refrigerator.
File photo for reference
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