Girls Weekend Cookie Bars

• For the crust
• 18 graham crackers, crumbled
• 1 1/4 sticks butter, diced and frozen
• 1/2 cup dark brown sugar
• For the topping
• 1 cup pecan halves, chopped
• 1 tablespoon butter
• Popcorn salt
• 1 can sweetened-condensed milk
• 1 package mini chocolate chips
• 1 package heath toffee crunch bits

1. Heat oven to 350 degrees
2. Spread pecans on a jelly roll sheet and place in a 350-degree oven for about 5 minutes, or until they start to toast. Remove from oven and toss in a large bowl with butter, sprinkle with popcorn salt. Set aside.
3. Mix ingredients in a food processor until butter is the size of cornmeal. Pour into an 11 x 17 - inch pan. Pat firmly into shape. Bake in oven about 15 minutes, or until crust begins to set. Remove crust from oven and pour sweetened condensed milk evenly over the crust. Toss mini chocolate chips in with the pecans quickly and spread evenly over the pan. Return to oven and bake for 20 minutes. Remove from oven and let cool about 10 minutes on a baking rack. Pour heath toffee crunch bits over the pan and pat gently with a spatula (or carefully with your hands) so that the toffee bits melt slightly into the mixture. Cover pan with saran wrap and refrigerate overnight. Cut with a sharp knife into small (2-inch) squares.

crust, crackers, ubc, dark brown sugar, topping, pecan halves, butter, salt, milk, chocolate chips, crunch bits

Taken from www.epicurious.com/recipes/member/views/girls-weekend-cookie-bars-1209302 (may not work)