The combination of salty and sweet will make these English toffee bars a huge hit. The pecans and HERSHEY'S Milk Chocolate Chip topping are a sweet bonus on top of the chewy caramel toffee filling.
Heat oven to 350°F.
Combine flour and brown sugar in large bowl. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press mixture onto bottom of ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare Toffee Topping; drizzle evenly over pecans and crust.
Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips evenly over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars.
Try making bars with HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S SPECIAL DARK Chocolate Chips.
Toffee Topping: Combine 2/3 cup butter and 1/3 cup packed light brown sugar in small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.