2 c. flour
1/2 c. confectioner's sugar
1 c. cold butter
14 oz. Eagle milk
1 egg
1 tsp. vanilla
6 oz. almond brickle chips
1 c. chopped pecans

Combine flour and sugar, cut in butter. Press into 9 x 13 inch pan. Bake 15 minutes. Meanwhile, beat Eagle milk, egg and vanilla. Stir in chops and pecans. Spread evenly over crust. Bake 25 minutes in 350 degree oven. Cool and cut into bars.