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Categories:Viewed: 23 - Published at: 7 years ago
Ingredients
- 1 1/2 c. Piggly Wiggly unsifted flour
- 1/2 c. firmly packed brown sugar
- 3/4 c. cold Piggly Wiggly margarine or butter
- 1 (14 oz.) can Eagle brand sweetened condensed milk (not evaporated milk)
- 1 tsp. Piggly Wiggly vanilla extract
- 1 (7.20 oz.) pkg. milk chocolate-covered English toffee candy bars, cut into small pieces (6 bars)
- 1 c. chopped walnuts
- 1 egg, beaten
Method
- Preheat oven to 350° (325° for glass dish).
- In medium bowl, combine flour and sugar; cut in margarine until crumbly.
- Press firmly on bottom of 13 x 9-inch baking pan.
- Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and vanilla; mix well.
- Stir in candy pieces and walnuts.
- Spread evenly over prepared crust.
- Bake 25 minutes or until golden brown. Cool.
- Cut into bars.
- Store covered in refrigerator.
