TOFFEE SHORTBREAD BARS

Shortbread:

 2 cups flour

½ cup confectioner’s sugar

1 cup sweet butter, softened

 

Topping:

1, 14 ounce can sweetened condensed milk

1 egg

1, 12 ounce bag baby Heath bars, crushed with a mallet into small chunks (about 2 cups)

1 cup chopped pecans

Combine shortbread ingredients with a fork until dough begins to form and come together.  Further massage the mixture with your hands to incorporate all of the ingredients and press into a 9” x 13” pan.  Bake at 325° for 15 minutes.  Cool for 15 minutes.

In a food processor, mix topping ingredients on “pulsing speed” until well incorporated but still chunky.  Pour mixture over shortbread and spread evenly.

Bake at 350° for 20-25 minutes until golden.  Cool thoroughly.  Cover and refrigerate.  Cut into triangles or squares and serve chilled.

These are super decadent and delicious!

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