I got this original idea from Pinterest (of course),
but then I did some checking around online to find
a recipe that was simple and didn't have 5,000 ingredients.
...Cuz that's how I roll.
I first tried these out on Thanksgiving...
Oh. My.
They are worthy of slow chewing and
great adoration by your tastebuds ;)
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INGREDIENTS:
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3/4 cup butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
3 eggs
2 cups coarsely chopped pecans
1 cup granulated sugar
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
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DIRECTIONS:
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Preheat oven to 350° F. For crust, beat butter in large bowl with electric mixer at medium speed until smooth. Add powdered sugar; beat until well blended. Add flour gradually, beating at low speed after each addition. (Mixture will be crumbly but presses together easily).
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Press dough evenly into ungreased 13 x 9 inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling.
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Bake 20 to 25 minutes or until golden brown. Meanwhile, for filling, beat eggs lightly in medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to oven; bake 35 to 40 minutes or until filling is set.
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Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time. Do not freeze.
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Press dough evenly into ungreased 13 x 9 inch baking pan. Press mixture slightly up sides of pan (less than 1/4 inch) to form lip to hold filling.
-
Bake 20 to 25 minutes or until golden brown. Meanwhile, for filling, beat eggs lightly in medium bowl with fork. Add pecans, granulated sugar, corn syrup, melted butter and vanilla; mix well. Pour filling over partially baked crust. Return to oven; bake 35 to 40 minutes or until filling is set.
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Loosen edges with knife. Cool completely on wire rack before cutting into squares. Cover and refrigerate until 10 to 15 minutes before serving time. Do not freeze.
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