Pecan pie squares

Yield: 32 Servings

Measure Ingredient
1½ cup Unsalted butter; (3 sticks) softened
1½ cup Sugar
1½ cup Flour
1 cup Quick oats
½ cup Dark brown sugar; firmly packed
3 \N Eggs
¼ cup Maple syrup
½ cup Half and half
2 cups Pecans; coarsely chopped
1 teaspoon Vanilla

1. In a large bowl combine 1 cup of the butter (2 sticks), ¾ cup of the sugar;

the flour, and the oats. Mix with the fingers until the mixture has the consistency

of coarse meal.

2. Lightly butter the bottom and sides of a 13 x 9 x 2-inch baking pan. Pat the short-bread mixture evenly into the bottom of the pan.

3. In the top of a double boiler over hot water cream the remaining ¼ cup butter

(1 stick) and the brown sugar until smooth. Stir in the remaining ¾ cup sugar;

the eggs, the maple syrup, and the half-and-half.

4. Cook the mixture in the double boiler; stirring constantly, for about 5-7 minutes, or until smooth and thoroughly blended. Remove from the heat and stir in

the nuts and the vanilla. Preheat the oven to 350F.

5. Pour the nut mixture over the unbaked crust. Bake for 45-50 minutes until it is

set and lightly browned.

6. Cool completely in the pan, then cut into squares with a sharp knife.

This a rich and sweet pick-up-able pie squares with shortbread crust. Makes 32 squares Typos by Brenda Adams <adamsfmle@...> posted mc 11/11/96

Recipe By : Elisabeth Rozin, Blue Corn and Chocolate Cookbook Posted to MC-Recipe Digest V1 #296 Date: Mon, 11 Nov 1996 17:59:51 -0800 From: Brenda Adams <adamsfmle@...>

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