 | | Directions | CRUST:
- Place all the ingredients in a mixing bowl and using a pastry cutter or a fork, mix the dry ingredients into the butter. Mixture will be crumbly.
- Pour the crust into a 10 x 15 bar pan and pat down firmly to the bottom. Make sure the crust is tight up against the sides of the pan so when the topping is added, it will not seep in around the edges.
- Bake at 350° F. for 18 to 20 minutes.
- While the crust is baking mix the topping as instructed below.
TOPPING:
- Mix all of the ingredients except the pecans together until evenly blended.
- Stir in the pecans.
- Pour the topping on top of the warm crust. Do not allow the crust to cool.
- Place back in the oven and bake for an additional 25 minutes or until the topping is set.
- Remove the bars from the oven and allow them to cool.
- Cut the bars and place in an airtight container and store in the refrigerator.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 10 x 15 bar pan
Servings: 32
Serving Size: 1
|  | | Ingredients | | - | | CRUST: |
| - | | 3 cups flour |
| - | | 1/2 cup sugar |
| - | | 1 cup butter - softened but not melted |
| - | | 1/2 teaspoon salt |
| - | | TOPPING: |
| - | | 4 eggs - slightly beaten |
| - | | 1 cup light corn syrup |
| - | | 1/2 cup dark corn syrup |
| - | | 1 1/2 cups sugar |
| - | | 3 tablespoons butter - melted |
| - | | 1 1/2 teaspoons vanilla |
| - | | 2 1/2 cups chopped pecans |
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