Southern Cane Pecan Pie Bars
Crust
2 cups all-purpose flour
½ cup sugar
1/8 tsp salt
¾ cup butter or margarine, cut up (I used butter)
Filling
1 cup firmly packed brown sugar
1 cup Maga & Pop’s Pure Cane Syrup
½ cup butter or margarine
4 large eggs, lightly beaten
2 ½ cups chopped pecans (I used more like 3 ½ cups)
1 tsp vanilla extract
2 cups all-purpose flour
½ cup sugar
1/8 tsp salt
¾ cup butter or margarine, cut up (I used butter)
Filling
1 cup firmly packed brown sugar
1 cup Maga & Pop’s Pure Cane Syrup
½ cup butter or margarine
4 large eggs, lightly beaten
2 ½ cups chopped pecans (I used more like 3 ½ cups)
1 tsp vanilla extract
Combine flour, sugar, & salt in large bowl; cut in ¾ cup butter until mixture is fine crumbs. Press mixture into a 13 X 9 inch baking dish or pan. Bake at 350 degrees for 17 to 20 minutes until lightly browned.
Combine brown sugar, corn syrup, and ½ cup butter in saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 35 minutes or until set. Cool completely. Cut into bars.
Yield: 16 large bars.
Combine brown sugar, corn syrup, and ½ cup butter in saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350 degrees for 35 minutes or until set. Cool completely. Cut into bars.
Yield: 16 large bars.