Streusel pecan pie squares
48 Servings
Ingredients
| Quantity | 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 |
Directions
CRUST
FILLING
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