TOFFEE BAR DESSERT RECIPE

1 cup flour
1 cup chocolate toffee bits
1/2 cup toasted pecans, finely chopped
1/2 cup (1 stick) butter, melted
1/4 cup sugar
2 cups cold milk
2 packages butterscotch instant pudding and pie filling
1 tub (8 oz) whipped topping, thawed

1.
Heat oven to 400°F.

2.
Mix flour, 1/2 cup chocolate toffee bits, pecans, butter and sugar in a large bowl until well blended.
Press the mixture firmly onto the bottom of a 13x9x2-inch pan. Bake 10 minutes or until lightly brown. Cool.

3.
Pour milk into a large bowl and add pudding mixes. Beat with wire whisk 1 to 2 minutes until
well blended. Spread 1 1/2 cups pudding mixture onto bottom of crust.

4.
Gently stir half of the whipped topping into remaining pudding mixture. Spread over
pudding in pan. Top with all the remaining whipped topping. Sprinkle with the remaining chocolate toffee bits. Refrigerate 3 hours but best if overnight before serving.