2 c Unsifted flour
1/2 c Confectioner’s sugar
1 c Butter
1 cn (14-oz) Eagle Brand
-sweetened condensed milk
1 Egg
1 ts Vanilla
1 pk (6-oz) Almond Brickle chips
1 c Chopped pecans
Combine flour and sugar; cut in butter. Press firmly on bottom of 13×9-inch
pan. Bake at 325 degrees for 15 minutes. Beat milk, egg and vanilla. Stir
in chips and nuts. Spread over crust. Bake 25 minutes. Cool. Chill
thoroughly. Cut into bars. Store covered in refrigerator.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
16 Servings