2 c. unsifted flour
1 c. cold butter
1 egg
1 c. chopped pecans
1/2 c. confectioners' sugar
1 (14 oz.) can Eagle Brand Condensed Milk
1 tsp. vanilla
1 (6 oz.) pkg. almond brickle chips

Preheat oven to 350 degrees - 325 degrees for glass dish.

Mix flour and sugar. Cut in butter until mixture resembles coarse cornmeal. Press firmly into 13x9 cake pan. Bake 15 minutes.

Meanwhile beat sweetened condensed milk, egg and vanilla. Stir in chips and pecans. Spread evenly over cooled crust. Bake 25 minutes. Cool. Chill thoroughly. Cut into bars. Store covered in refrigerator. Recipe from Classic Desserts Cookbook.