Pecan Pie Bars

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.

• Ready In: 40 mins
• Serves: 36
• Yields: 36 bars

Ingredients

• 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)

Directions

1. 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.
2. Or use a food processor in short bursts (do not overwork).
3. Press firmly on bottom of ungreased 13x9 inch baking pan.
4. Bake 15 minutes.
5. Meanwhile, in medium mixing bowl beat condensed milk, egg and vanilla.
6. Stir in chips and pecans.
7. Spread evenly over prepared crust.
8. Bake 25 minutes or until golden brown.
9. Cool.
10. Chill thoroughly.
11. Cut into bars.
12. Store covered in refrigerator.