2 cups flour
½ cup powdered sugar
1 cup cold margarine
1 14oz. can Eagle® sweetened condensed milk
1 egg
1 tsp. vanilla
1 6oz. pkg. almond brickle chips
1 cup chopped pecans
In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 13 x 9 glass baking pan. Bake at 325° for 15 minutes.
Meanwhile, in medium bowl, beat sweetened milk, egg and vanilla. Stir in chips and pecans. Spread evenly over hot crust. Bake for 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
Makes 36 bars
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