2 C flour
1/2 C Powder Sugar
1 C LoL Sweet Cream Butter
1 14oz Can SCM
1 egg
1 t vanilla
6 oz almond brittle chips (or heath bar)
1 C chopped pecans

PH 350 (325 for glass)
Combine:  Flour, sugar, cut in butter until mixture like coarse corn meal.
Press firmly into 13X9
Bake 15 minutes
Beat  SCM, egg, vanilla.  Stir in chips and pecans
Spread evenly.

Bake 25 Mins.  Cool, Chill, Cut into bars, Store in Refrigerator.