Toffee Pecan Bars

The Record’s “Recipe of the Week”:
Toffee Pecan Bars by Kay Lincoln

2 cups flour
1/2 cup powdered sugar
1 cup cold butter or margarine
1 egg
14 oz. can sweetened condensed milk
1 tsp. vanilla
10 oz. English toffee bits or 7-1/2 oz. almond brickle chips
1 cup pecans, chopped

In a large mixing bowl, combine the flour and sugar. Cut in the cold butter with pastry blender until mixture is crumbly. Press into a greased 9x13 baking dish. Bake at 350° for 15 minutes.

Combine the egg, milk, and vanilla in a mixing bowl. Mix well. Fold in the toffee bits and pecans. Spoon the mixture over the crust and spread evenly. Bake at 350° for 25 minutes, or until golden brown. Chill until firm before cutting. Makes approx. 3 dozen bars.