1/2 cup full-fat buttermilk baking mix
1/2 cup white sugar buttermilk
1/2 cup brown sugar
1/2 cup butter, melted
1/2 cup white sugar
1/2 cup pecans
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Combine the baking mixes and 1/2 cup of sugar buttermilk in a medium bowl. Use an electric mixer on high speed to mix the vegetable mixture with the buttermilk. On a medium bowl, beat the butter and 1/2 cup white sugar until light and fluffy. Sprinkle evenly over the hot mixture.
Bake in preheated oven for 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 60 minutes or until set. Cool before storing in the refrigerator.
Meanwhile, melt 1/2 cup brown sugar and 1/2 cup butter in a medium saucepan over medium heat. Grease an 8x8 inch baking dish.
In a large bowl, stir together 1/2 cup pecans and 1/2 cup of the warm milk. Pour over cooled noodle mixture and set aside.
To make the icing, cream together 1/2 cup sugar and 10 tablespoons butter. Beat in the unsweetened, nonfat dry milk, then stir in the vanilla. Beat in the flour and salt, gradually to combine. Fold in the pecans. Spread evenly into prepared pan.
Cover baking sheets with parchment paper and let set at 400 degrees F (200 degrees C) for 8 hours. Cool completely before serving.
I used punch 5.0 for Dark Fruit, Salmon, Pisco, and Crystal as they do not have sugar added. Even my powerful Valentine wanted to try this!!! Amazing how the granules stick! Have already made different variations with different fruits and seeds...