Step 1

Preheat oven to 350°F (325°F if using a glass dish) and spray a 9x13-inch baking pan with nonstick spray. Set aside.

Step 2

In the bowl of a food processor, add the flour, sugar, and salt. Pulse 3 times to combine the ingredients.

Step 3

Add the cold butter and pulse until the mixture is crumbly and the butter is just smaller than pea size.

Step 4

Pour the flour/butter mixture into the prepared dish and press firmly down, being sure to get corners and edges.

Step 5

Bake the crust 15 minutes and transfer from the oven.

Step 6

While the crust is baking, prepare the pecan pie topping.

Step 7

In a medium bowl, whisk the sweetened condensed milk, egg, and vanilla together.

Step 8

Stir in the toffee bits and pecans; set aside until crust is ready.

Step 9

When the crust is ready, give the pecan mixture a couple of stirs and slowly spread it evenly over the crust.

Step 10

Bake the bars at 350°F for 25 minutes, or until golden brown and set in the middle.

Step 11

Set the bars on a cooling rack to cool, and after 10 minutes, slide a sharp, thin knife between the pan and the bars to loosen the sides. Allow the bars to cool completely before cutting into bars.