| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Bars and sq, Holidays- t | 48 | Servings |
INGREDIENTS
| 3 | c | Flour |
| 3/4 | c | Brown sugar; packed |
| 1 1/2 | c | Margarine; softened |
| 3/4 | c | Brown sugar; packed |
| 1 1/2 | c | Dark corn syrup |
| 1 | c | Milk |
| 1/3 | c | Margarine; melted |
| 1 | ts | Vanilla extract |
| 4 | lg | Eggs |
| 1 1/2 | c | Pecans; chopped |
INSTRUCTIONS
CRUST FILLING Preheat oven to 400 degrees F. CRUST: In large bowl, combine all crust ingredients at low speed til crumbly. Reserve 2 cups mixture for filling and topping. Press remaining crumb mixture in bottom and 3/4-inch up sides of ungreased 15 x 10 x1" baking pan. Bake 10 minutes. FILLING: In large bowl, combine 1/4 cup reserved crumb mixture and all filling ingredients except pecans; mix well. Stir in pecans. Pour over partially baked crust. Bake an additional 10 minutes. REDUCE oven temperature to 350 degrees F. TOPPING: Sprinkle remaining 1 -3/4 cups crumb mixture over filling. Bake 20 to 25 minutes or till filling is set and crumb mixture is golden brown. Cut into bars. Freezes well. Serving Ideas : Serve with vanilla ice cream or whipped cream if desired. Recipe by: Pillsbury- The Complete Book of Baking p. 221 Posted to JEWISH-FOOD digest V97 #331 by Linda Shapiro <lss@coconet.com> on Dec 21, 1997
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