The original recipe and amounts is listed first. After the recipe, is my cut-down of the recipe. We do not need 6-8 dozen bars for 2 people. <g>
Pecan Pie Bars
6 cups all-purpose Flour
1 1/2 cups Sugar
1 tsp Salt
2 cups Cold Butter (no substitutes)
Filling:
8 Eggs
3 cups Sugar
3 Cups Corn Syrup
1/2 cup Butter, melted
3 tsp Vanilla Extract
5 cups Pecans, chopped
In a large bowl, combine the flour, sugar and salt. Cut in better until crumbly. Press onto the bottom and up the sides of two greased/buttered 15" x 10" x 1" baking pans. Bake at 350 degrees for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For Filling:
Combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.
Note: We nuke some warm and eat with vanilla ice cream, or as-is.
Smaller Batch Pecan Pie Bars
1 1/2 cups Flour
1/4 cup + 1 1/2 tbl Sugar
1/4 tsp Salt
1/2 cup Cold Butter
Filling:
2 Eggs
3/4 cup Sugar
3/4 cup Corn Syrup
1 1/2 tbl Butter, melted
1 tsp Vanilla Extract
1 1/4 cups Pecan, chopped
Follow recipe as stated, using a 9" x 13" pan.
Debbi ~ Torchie