Prep 10 mins
Cook 50 mins
This is a wonderful recipe. We have tried several and always come back to this one. It is from an old church cookbook. They keep in the refrig for weeks!!
- 3 cups flour
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 cup cold butter
- 4 eggs
- 1 1⁄2 cups sugar
- 1⁄4 cup butter, melted
- 1 1⁄2 cups white corn, sryup
- 1 1⁄2 teaspoons vanilla
- 2 1⁄2 cups chopped pecans
- In a large bowl combine the dry ingredients for the crust.
- Cut in the cold butter until crumbly.
- Press into the bottom and up the sides of a 10x15x1 ungreased pan.
- Bake at 350 for 18-22 min or until set.
- While the crust is baking, mix ingredients for filling except pecans.
- When it is well mixed, stir in pecans.
- Pour over hot crust.
- Bake at 350 for 25-30 minutes or until the edges are firm and the center is set. Like a pecan pie.
- Cool on wire rack. Cut into bars and store in the refrig until serving.
Charlotte is right - no way will these last two weeks. There are only two of us, but we've already made a dent in the pan. I'm thinking I better get out and walk. These are really, really good.
I'll add this to my list of reasons why I love those old church cookbooks so much. Bravo! I had to give some away so that I would not eat them all. I have been so naughty grabbing one bar after another this past day. They are buttery and nutty...oh so YUMMY! I will be sad when I have the last couple tonight. I did use half dark corn syrup since I was running low on the light. I also toasted my pecans before adding them to the filling, it really brings out their flavor. Made for Spring PAC 2008.
Mag05 is lying, they will not last a week, let alone a day. They are just so GOOD. Mag brought me over two the other day after she had made these and they were gone in sixty seconds!! I will take this bar to the next church event we have.