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Toffee Bar Dessert

photo by:kraft
Easy to make and delicious. I also tried it substituting banana creme instant pudding rather than butterscotch.
posted by
 a cook
on 10/31/2006
20 min
3 hr 30 min
32 servings, 1 bar each
Magazine Acquisition

What You Need

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

Make It

PREHEAT oven to 400°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Set aside. Mix flour, pecans, sugar, butter and 1/2 cup of the toffee bits until well blended. Press firmly onto bottom of prepared pan. Bake 10 minutes or until lightly browned. Cool.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Spread 1-1/2 cups of the pudding over crust. Add half of the whipped topping to remaining pudding; stir gently until well blended. Spread over pudding layer in pan. Top with remaining whipped topping; sprinkle with remaining 1/2 cup toffee bits.

REFRIGERATE at least 3 hours. Cut into 32 bars to serve. Store leftover bars in refrigerator.

Kraft Kitchens Tips

How to Toast Nuts
Place nuts in single layer in shallow baking pan. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
Prepare as directed, using COOL WHIP LITE Whipped Topping.
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