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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this recipe in the Capital Cookbook that is published by Fundcrafters. I baked it the first time for a bake sale and it was a real hit. It is fairly quick and easy to assemble. It is really rich, so a little goes a long way. Ingredients:
1/2 cup sugar |
1/2 teaspoon salt |
2 1/2 cups flour |
1 cup butter or 1 cup margarine, softened |
4 large eggs |
1 1/2 teaspoons vanilla |
3 tablespoons butter or 3 tablespoons margarine |
1 1/2 cups sugar |
1 1/2 cups karo syrup |
2 1/2 cups pecan halves |
Directions:
1. Preheat oven to 350°F.
2. Prepare and bake Cookie Crust as follows: Spray 10 x 15-inch baking dish with Pam.
3. Beat at medium speed the sugar, flour, salt and butter.
4. Beat until mix is fine crumbs.
5. Press into pan.
6. Bake 20 to 30 minutes or until light brown.
7. While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended.
8. Stir in pecans.
9. Pour over hot crust.
10. Bake 30 minutes.
11. Cool and cut into squares.
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