Pecan Squares
Yield
6 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| ½ | teaspoon |
salt
|
|
| Filling | |||
| 4 | large |
eggs
|
|
| 1 ½ | cups |
light corn syrup
light or dark |
|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 2.5 | ml |
salt
|
|
| Filling | |||
| 4 | large |
eggs
|
|
| 355 | ml |
light corn syrup
light or dark |
|
| 355 | ml |
sugar
|
|
| 45 | ml |
butter
melted |
|
| 7.5 | ml |
vanilla extract
|
|
| 591 | ml |
pecans
chopped |
|
Directions
CRUST: In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs.
Press firmly and evenly into a greased 15x10x1inch baking pan.
Bake at 350℉ (180℃) for 20 minutes.
Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and vanilla.
Stir in pecans.
Spread evenly over hot crust. Bake at 350℉ (180℃) for 25 minutes or until set.
Cool on a wire rack.
