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. Combine flour, sugar, and cut in butter until crumbly. Press firmly on bottom of 9x13 baking pan. Bake 15 minutes.

Beat milk, eggs and vanilla together. Stir in chips and pecans. Spread over crust and bake 25 minutes. Cool and store in refrigerator.