• 2 Sticks Butter or Oleo
• 2 C. Pillsbury Best Flour
• 1/2 C. Powdered Sugar
• 1 - 14 oz. Can Sweetened Condensed Milk
• 1 Egg
• 1 C. Chopped Pecans
• 1 C. Skor Toffee Baking Pieces
• 1 C. Peeled Chopped Apples
• 1 t. Vanilla
• 1/2 t. Cinnamon
• Coffee Glaze:
• 1 C. Sifted Powdered Sugar
• 2-3 T. Strong Coffee

1. Preheat oven to 350º F. In medium bowl, place flour and powdered sugar. Cut in butter or margarine like for pie crust until it resembles coarse cornmeal. Press into 9 x 13-inch baking pan. Bake for 15 min. at 350. Mix together condensed milk, egg, pecans, baking pieces, apples, vanilla and cinnamon. Pour over baked crust. Bake at 350º for 25 min. or until set. Cool. Mix together powdered sugar and coffee to make a glaze of drizzling consistency. Drizzle over top of cooled cake. Cool completely until glaze is set. Cut into bars. Makes 24 bars.

This recipe took me to my first finalist appearance at the Pillsbury Bakeoff in 1996.