| 1 | Heat oven to 350 °Fahrenheit. |
| 2 | In large bowl, combine butter, flour and brown sugar. |
| 3 | With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). |
| 4 | Press into ungreased 13x9x2-inch baking pan. |
| 5 | Sprinkle pecans over crust. |
| 6 | Prepare toffee topping; drizzle evenly over pecans and crust. |
| 7 | Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. |
| 8 | Immediately sprinkle milk chocolate chips over top; press gently onto surface. |
| 9 | Cool completely in pan on wire rack. |
| 10 | Cut into bars. |
| 11 | About 36 bars. |
| 12 | toffee topping: in small saucepan, combine 2/3 cup butter and 1/3 cup packed light brown sugar; cook over medium heat, stirring constantly, until mixture comes to a boil. |
| 13 | Continue boiling, stirring constantly, 30 seconds. |
| 14 | Use immediately. |
| 15 | hershey"s is a registered trademark of hershey foods corporation. |
| 16 | Recipe may be reprinted courtesy of the hershey kitchens. |
| 17 | meal-master compatible format by: karen mintzias |
