Prep 15 mins
Cook 25 mins
This recipe came from a Borden's condensed milk recipe book. I adapted it a bit. I make it every year during the holidays. Heath chips are sometimes hard to find. Skor chips work well, but the result is a bit sweeter. Six oz of Heath chips is one cup.
- 2 cups flour
- 1⁄2 cup confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup cold butter or 1 cup margarine
- 1 (14 ounce) can condensed milk (fat free works great)
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 (6 ounce) package almond brickle chips (preferably Heath brand)
- Preheat oven to 350°F In medium mixing bowl, combine flour, sugar; cinnamon and nutmeg; cut in butter with a pastry blender or forks until mixture resembles coarse corn meal.
- Or use a food processor in short bursts (do not overwork).
- Press firmly on bottom of ungreased 13x9 inch baking pan.
- Bake 15 minutes.
- Meanwhile, in medium mixing bowl beat condensed milk, egg and vanilla.
- Stir in chips and pecans.
- Spread evenly over prepared crust.
- Bake 25 minutes or until golden brown.
- Chill thoroughly.
- Cut into bars.
- Store covered in refrigerator.
YUM!! I love how these are not too sweet and not too gooey. Perfect!!
I have this recipe, but without the cinnamon and nutmeg. They're easily made and very good, and always go over well at get-togethers.