Recipes For 2003

Pecan Pie Bars

2 cups unsifted flour
½ cup confectioners sugar
1 cup cold butter (2 sticks)
1 ¼ cup chopped pecans
6 ounces chopped almond brickle candy
1 –14 ounce can sweetened condensed milk (not evaporated
milk)
1 egg
1 teaspoon vanilla

Pre-heat oven to 350F (325F for dark or glass pan) Butter or spray with cooking spray a 9 x 13 pan.

Measure flour and sugar in bowl and mix to blend. Cut cold butter in small chunks into bowl. Mix with pastry blender until mixture resembles oatmeal. Pour mixture into prepared pan. Spread mixture evenly over pan and press, with hand, evenly into pan. Bake for 15 minutes.

Mix, in a medium bowl, milk, eggs, vanilla, candy and pecans to blend. When crust has completed cooking (it should be golden brown around edges) remove from oven and pour the nut mixture over the base. Smooth out and return pan to oven.

Bake for 20-25 minutes. Center of bars, when pan is gently shaken, should not be loose. Place on a cooling rack. After a few minutes, loosen the edges of the bars with a knife in order to prevent sticking when ready to remove from pan.

Cool completely and cut into squares.