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Squares: Pecan Pie Squares




Source of Recipe


Oxmoor House Healthy Eating Collection, Oxmoor House, JANUARY 2008


Recipe Introduction


All the ooey gooey buttery goodness of traditional pecan pie transformed into these rich and nutty bar cookies making these the best pre-Thanksgiving treat.



List of Ingredients




1 cup all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 cup butter, cut into small pieces
Cooking spray
3/4 cup packed brown sugar
1 cup light corn syrup
1 large egg
4 large egg whites
3/4 cup finely chopped pecans
1 teaspoon vanilla extract


Recipe



Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, granulated sugar, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press flour mixture evenly into bottom of an 8-inch square baking pan coated with cooking spray, using a piece of plastic wrap to press mixture firmly into pan. Remove plastic wrap. Bake at 350° for 20 minutes or until lightly browned.

Combine brown sugar and corn syrup in a medium saucepan; bring to a boil over medium heat, stirring gently.

Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs; add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust.

Bake at 350° for 30 minutes or until set (the filling will puff up as it bakes but will deflate as it becomes set). Remove from oven; cool completely in pan on a wire rack. Cut into squares.

YIELD: 16 Squares