| 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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