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Toffee Bar Dessert




Source of Recipe


Internet


List of Ingredients




1 cup flour
1/2 cup finely chopped toasted PLANTERS Pecans
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 cup toffee bits, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Butterscotch Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed


Recipe



MIX flour, pecans, sugar, butter and 1/2 cup of the toffee bits until well blended. Press firmly onto bottom of greased foil-lined 13x9-inch baking pan. Bake at 400°F for 10 minutes or until lightly browned. Cool.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spread 1-1/2 cups of the pudding over crust.
ADD half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in pan. Top with remaining whipped topping; sprinkle with remaining toffee bits.
REFRIGERATE at least 3 hours or until ready to serve. Cut into 18 bars to serve. Store leftover bars in refrigerator.