CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Candies |
50 |
Servings |
INGREDIENTS
1 |
c |
Butter |
1/2 |
c |
Brown sugar; lightly packed |
3 |
c |
Flour, all purpose |
1 |
lg |
Egg |
3 |
c |
Pecan halves |
3/4 |
c |
Butter |
1/2 |
c |
Honey, liquid |
3/4 |
c |
Brown sugar;lightly packed |
1/4 |
c |
Whipping cream |
INSTRUCTIONS
CRUST
FILLING
CRUST: Combine all ingredients in food processor or with electric mixer
until blended. Press evenly in 15"X10"X3/4" (2L) jelly roll pan. Bake at
350F for 15 minutes. FILLING: Spread pecans evenly over crust. In large,
heavy saucepan, melt butter and honey. Add brown sugar. Boil 5-7 minutes,
stirring constantly, until a rich brown caramel colour. Remove from heat.
Stir in cream. Mix well and pour over pecans. Bake 15 minutes longer. Cool,
then cut into bars. HELPFUL HINT: Take time to place pecan right side up.
Freezes well. MAKES: about 50 BARS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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