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

Preheat oven to 350 degrees (325 degrees for glass dish). In a medium mixing bowl, combine flour and sugar; cut in butter until mixture resembles course corn meal. Press firmly on bottom of 13 x 9 inch baking pan. Bake 15 minutes.

Meanwhile, in a medium mixing bowl, beat sweetened condensed milk, egg and vanilla. Stir in chips and pecans. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Chill thoroughly. Cut into bars. Store covered in refrigerator.