Toffee Bar Dessert

By DDownes

Ingredients

• For crust, mix together and press firmly in bottom of 9x13 pan, bake for 10 minutes or until lightly browned then cool:
• Preheat oven to 400 degrees.
• 1 C. flour
• 1/2 ½ C. Heath toffee bits
• 1/2 ½ C. toasted and finely chopped pecans
• 1/2 ½ C. butter or margarine, melted
• 1/4 ¼ C. sugar
• In large bowl: 2 C. cold milk, 2 pkgs (4 oz. each) Butterscotch INSTANT pudding. Beat with wire whisk 1 to 2 minutes or until well blended. Spread 1 ½ C. pudding onto bottom of crust.

Preparation

Step 1

Into remaining pudding: stir 4 oz. (1/2 of 8 oz. tub) into pudding. Spread over pudding in pan. Top with remaining whipped topping (4 oz.).

Refrigerate 3 hours or overnight. Just before serving sprinkle ½ to ¾ C. Heath bits on top.