| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
48 |
Servings |
INGREDIENTS
| 1 |
|
Cookie crust (see recipe) |
| 4 |
|
Eggs |
| 1 1/2 |
c |
Light or dark corn syrup |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Butter or margarine; melted |
| 1 1/2 |
ts |
Vanilla |
| 2 1/2 |
c |
Pecan halves or coarsely chopped pecans |
INSTRUCTIONS
Preheat oven to 350 degrees. Prepare and bake Cookie Crust (see recipe in
this cookbook). Meanwhile, in large bowl beat eggs, corn syrup, sugar,
butter and vanilla until well blended. Stir in pecans. Immediately pour
over hot crust; spread evenly. Bake 25 minutes or until filling is firm
around edges and slightly firm in center. Cool completely. Cut into 2x1-1/2
inch bars. Makes about 48 bars.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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