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Prep Time: 30 Minutes Cook Time: 37 Minutes |
Ready In: 67 Minutes Servings: 36 |
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From BHG Ingredients:
3/4 cup butter, softened |
3/4 cup packed brown sugar |
1 egg yolk |
1 1/2 cups all-purpose flour |
1/4 teaspoon salt |
1 (14 ounce) can sweetened condensed milk |
2 tablespoons butter |
2 teaspoons vanilla |
1 (12 ounce) package semisweet chocolate pieces |
1 cup almond brickle chips |
Directions:
1. Grease a 13x9 inch baking pan; set aside.
2. To make the crust, in a bowl, beat 3/4 cup butter and brown sugar using electric mixer on medium speed until combined.
3. Beat in the egg yolk; stir in the flour and salt with a wooden spoon until well mixed.
4. Using floured hands, press dough into bottom of prepared baking pan.
5. Bake at 350° for 20 minutes or until light brown; cool on a wire rack.
6. To make the filling: in a saucepan, heat and stir the sweetened condensed milk and 2 tablespoons butter over medium heat until bubbly; cook and stir 5 minutes more (mixture will thicken and become smooth).
7. Stir in vanilla; spread filling over baked crust.
8. Bake 12-15 minutes more or until top layer is golden brown.
9. Sprinkle chocolate pieces evenly over the top; bake for 1-2 more minutes or until chocolate pieces melt.
10. Remove from oven; set on a wire rack.
11. Using a flexible spatula, immediately spread chocolate evenly over baked layers; sprinkle with almond brickle pieces.
12. Cool completely on a wire rack; cover and chill until chocolate is set; cut into squares or triangles.
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