Toffee Crunch Bars

  • 1 cup flour
  • 1/2 cup pecans, toasted, finely chopped
  • 1/4 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 1 cup toffee bits, divided
  • 2 cups cold milk
  • 2 packages (4 serving size each) JELL-O Butterscotch Flavor Instant pudding & Pie Filling
  • 1 tub (8 oz) Cool Whip Whipped Topping, thawed

Mix flour, pecans, sugar, butter and 1/2 cup of the toffee bits in large bowl until well mixed.  Press firmly onto bottom of 13×9-inch pan.  bake at 400 degrees F for 10 minutes or until lightly browned.  Cool.  Pour milk into large bowl.  Add pudding mixes.  Beat with wire whisk 1 to 2 minutes or until well blended.  Spread 1 1/2 cups pudding on bottom of crust.  Gently stir 1/2 of the whipped topping into remaining pudding.  Spread over pudding in pan.  Top with remaining whipped topping.  Sprinkle with remaining 1/2 cup toffee bits.  Refrigerate 3 hours or overnight.  Stir leftovers in refrigerator.

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