- 2 (14 ounce) cans EAGLE BRAND® Sweetened Condensed Milk, caramelized
- 1 cup Pillsbury BEST® All Purpose Flour
- 1 cup chopped pecans
- 1/2 cup butter or margarine, melted
- 1/4 cup firmly packed light brown sugar
- 1 (8 ounce) package english toffee bits
- 2 cups pecan halves
- 1/2 cup firmly packed light brown sugar
- 1/4 cup heavy cream
- Heat oven to 350 degrees F. In small bowl, combine flour, chopped pecans, butter and 1/4 cup brown sugar. Press on bottom of 13×9-inch baking pan. Bake 12 to 15 minutes until lightly browned.
- Combine cooled sweetened condensed milk with toffee bits.
- In medium bowl, combine pecan halves, remaining 1/2 cup brown sugar and cream. Spread into a square baking pan, sprayed with non-stick cooking spray. Bake 20 minutes or until coating is dry and slightly crystallized. Stir after 10 minutes. Remove from oven; stir again. Cool.
- Pour toffee filling over crust. Coarsely break up pecan topping; sprinkle over filling. Cut into bars. Store leftovers covered at room temperature.