email this pageIngredients
Crust:
1/3 cup butter, softened
1/3 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
Filling:
2 eggs
1 1/4 cups packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
Instructions
1/3 cup butter, softened
1/3 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
Filling:
2 eggs
1 1/4 cups packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.
2. To prepare the crust, beat butter, sugar and flour with a mixer until crumbly. Press evenly on bottom of pan. Bake 10 minutes or until edges are golden.
3. To prepare the filling, beat eggs, sugar, flour and vanilla with a mixer until smooth. Stir in pecans. Pour over crust. Bake 20 minutes or lightly browned. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.
Recipe by Jean Kressy, Fall 2007 Supplement.
Nutritional Information
2. To prepare the crust, beat butter, sugar and flour with a mixer until crumbly. Press evenly on bottom of pan. Bake 10 minutes or until edges are golden.
3. To prepare the filling, beat eggs, sugar, flour and vanilla with a mixer until smooth. Stir in pecans. Pour over crust. Bake 20 minutes or lightly browned. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.
Recipe by Jean Kressy, Fall 2007 Supplement.
Per bar: 190 calories, 10g fat, 2g prot., 35g carbs., 1g fiber, 70mg sodium.
