2 c. unsifted flour
1/2 c. confectioners sugar
1 c. cold butter
1 can Eagle Brand milk
1 egg
1 tsp. vanilla
1 (6 oz.) pkg. almond brickle chips
1 c. chopped pecans

Preheat oven to 350 degrees (325 degrees for glass dish). In medium bowl, combine flour and sugar; cut in butter until crumbly. Press firmly on bottom of 13 x 9 inch pan. Bake 15 minutes. Meanwhile, in medium bowl, beat milk, egg and vanilla. Stir in chips and pecans. Spread evenly over crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.