Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Flour |
| ½ cup | Powdered sugar |
| 2 tablespoons | Powdered sugar |
| ½ cup | Brown sugar |
| ½ cup | Sugar |
| 10 tablespoons | Dark corn syrup |
| 2 \N | Eggs -- at room temp. |
| 10 tablespoons | Unsalted butter |
| 1 \N | Egg white -- for glazing |
| ¼ teaspoon | Vanilla extract |
| \N pinch | Salt |
| 3 tablespoons | Unsalted butter -- melted |
| 1½ cup | Pecans -- chopped |
BASE
TOPPING
Preheat the oven to 350. Lightly grease a 9" square pan. For the base, process the flour and powdered sugar in a food processor for several seconds. Add the butter and process until the dough comes together, 20 to 30 seconds. Pat the dough gently over the bottom of the prepared pan and push it ½" up the sides with your thumb.
Glaze it with the egg white. Pour off the excess. Bake the base on the center oven rack until lightly golden, about 30 minutes. Place the base in the refrigerator for 15 minutes to cool completely. Keep the oven on. Meanwhile prepare the topping: Gently whisk together both sugars, the corn syrup, eggs, vanilla and salt in a medium size bowl until blended. Stir in the melted butter, then the nuts. Pour the topping evenly over the base. Bake the bars until the topping is set and forms a crust, about 50 minutes. Allow the bars to cool for 15 minutes on a rack, then run a sharp knife around the sides of the pan. Cool the bars completely and cut into squares.
Recipe By : All Butter Cookbook From: Meg Antczak Date: 09-02-95 (22:04) (159) Fido: Cooking