Using a piece of plastic wrap and my mini rolling pin, I evenly spread the dough out in a 9 x 13 buttered pan. Bake at 350 degrees for 15 minutes.
For filling: 1 (14 ounce) can sweetened condensed milk 1 large egg 1 tsp vanilla extract 1 (8 oz) package brickle chips 1 cup chopped pecans
Spread out evenly. Bake at 350 for 25 minutes, or until golden. Let cool. Then chill. Cut into squares. And can someone please tell me WHERE the picture IS of the BAKED Pecan Squares?! The whole enchilda? Freakin' amateur.
But, I do have pictures of the squares.