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1/2 c. butter, melted
1 box chocolate Teddy Grahams, crushed
1 bag almond brickle chips (Heath brand found near chocolate chips in
the store)
1 bag Heath milk chocolate and toffee bits
1 c. (6 oz.) semi-sweet chocolate chips (I used milk chocolate)
1 c. chopped pecans (I used less)
1/2 c. chopped walnuts
1/2 c. almonds (I added this)
1 (14 oz.) can sweetened condensed milk

Line a 13 x 9 pan with aluminum foil (use the new nonstick kind),
allowing the foil to extend over the edges of the pan. Pour melted
butter into pan. Sprinkle chocolate crumbs in bottom of pan; press
firmly and bake at 325 degrees for 5 minutes. Layer almond brickle chips
and next 5 ingredients; press layers down firmly. Pour condensed
milk evenly over top. Bake at 325 degrees for 30 minutes, or until edges
are lightly browned. Cool completely in pan. Lift foil out of pan
and cut into squares. You can make ahead and freeze.

Note: Almond brickle is sometimes hard to find, except during the
holidays. I have had luck finding it recently at the new Kroger on
Columbia Highway.

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