2 c. flour
1/2 c. powdered sugar
1 c. cold sweet cream butter
14 oz. can sweetened condensed milk
1 egg
1 tsp. vanilla
6 oz. pkg. almond brickle chips
1 c. chopped pecans

Combine flour and sugar; cut in butter until mix resembles coarse cornmeal. Press firmly on bottom of 13"x9" pan; bake at 350 degrees for 15 minutes.

In another bowl, beat milk, egg and vanilla, stir in chips and pecans; spread evenly over prepared crust. Bake at 350 degrees for 25 minutes or until golden brown; cool. Chill. Cut. Store covered in refrigerator. Makes 36 bars. If using glass pan, bake at 325 degrees.