Streusel pecan pie squares

Yield: 48 Servings

Measure Ingredient
3 cups Flour
¾ cup Brown sugar; packed
1½ cup Margarine; softened
¾ cup Brown sugar; packed
1½ cup Dark corn syrup
1 cup Milk
⅓ cup Margarine; melted
1 teaspoon Vanilla extract
4 larges Eggs
1½ cup Pecans; chopped



Preheat oven to 400 degrees F.

CRUST: In large bowl, combine all crust ingredients at low speed til crumbly. Reserve 2 cups mixture for filling and topping. Press remaining crumb mixture in bottom and ¾-inch up sides of ungreased 15 x 10 x1" baking pan. Bake 10 minutes.

FILLING: In large bowl, combine ¼ cup reserved crumb mixture and all filling ingredients except pecans; mix well. Stir in pecans. Pour over partially baked crust. Bake an additional 10 minutes.

REDUCE oven temperature to 350 degrees F.

TOPPING: Sprinkle remaining 1 -¾ cups crumb mixture over filling. Bake 20 to 25 minutes or till filling is set and crumb mixture is golden brown. Cut into bars. Freezes well.

Serving Ideas : Serve with vanilla ice cream or whipped cream if desired.

Recipe by: Pillsbury- The Complete Book of Baking p. 221 Posted to JEWISH-FOOD digest V97 #331 by Linda Shapiro <lss@...> on Dec 21, 1997

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