The Powells of Texas are “a cookin’ bunch of people,” says family member Kay McKee. So McKee asked everyone for favorite recipes and family stories, and published a cookbook. Not surprisingly, given the family’s roots in the heart of Texas pecan country, more than a few of the recipes feature pecans. This is just one of them. From Kay McKee
Yield:
Makes about 30 bars.Ingredients
Crust:
2 cups flour
1/2 cup powdered sugar
1 cup (2 sticks) butter or margarine
Filling:
1 can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 package (10 ounces, or about 2 cups) almond brickle chips, such as Heath Bits O’ Brickle
1 cup chopped pecans
Instructions
Mix together the flour and powdered sugar. Chop in the butter, until the mixture resembles coarse cornmeal. Press into a 13×9-inch pan. Bake for 15 minutes at 350 degrees F. Cool. Mix together the filling ingredients, and pour on top of the cooled crust. Bake for an additional 25 minutes at 350 degrees F. Cool before cutting into bars.
