 |
|
| TOFFEE-TOPPED PECAN BARS | |
| Yields about 24-36 bars | |
| 1-1/2 cups unsifted flour 1/2 cup confectioner's sugar 3/4 cup cold margarine or butter 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 egg, beaten 1 tsp. vanilla extract 1 cup coarsely chopped pecans, toasted 1 (7.12 oz.) pkg. milk-chocolate covered English Toffee candy bars, cut into small pieces (6 bars) |
|
| Preheat oven to 350 (325 for glass dish). In medium bowl, combine flour and sugar, cut in butter until crumbly. Press firmly on bottom of 13x9-in. baking pan. Bake 15 minutes. Meanwhile, in large bowl, combine Eagle Brand, egg and vanilla; mix well. Stir in nuts. Spread evenly over prepared crust. Top with toffee pieces. Bake 25 minutes or until golden brown. Cool. Cut into bars or triangles. Store covered in refrigerator. | |