Toffee Bar Dessert

• 1 cup flour
• 1/2 cup finely chopped toasted PLANTERS Pecans
• 1/4 cup sugar
• 1/2 cup butter or margarine, melted
• 1 cup toffee bits, divided
• 2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
• 2 cups cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 400F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
3. Combine flour, nuts, sugar, butter and 1/2 cup toffee bits; press onto bottom of prepared pan.
4. Bake 10 min.
5. or until lightly browned.
6. Cool.
7. Beat pudding mixes and milk with whisk 2 min.
8. ; spread 1-1/2 cups over crust.
9. Add half the COOL WHIP to remaining pudding; whisk until blended.
10. Spread over pudding layer in pan.
11. Top with remaining COOL WHIP; sprinkle with remaining toffee bits.
12. Refrigerate 3 hours or until firm.

flour, pecans, sugar, butter, toffee bits, cold milk

Taken from www.kraftrecipes.com/recipes/toffee-bar-dessert-52786.aspx (may not work)