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Mrs. Field's Creamy Layered Pudding Bar




Source of Recipe


BBR


Recipe Introduction


Posted by: HollyMcDonoughGA


List of Ingredients




Crust:

1/2 cup Salted butter, softened
1/4 cup White sugar
1 large Egg yolk
1 teaspoon Pure vanilla extract
1 cup Cake flour
1/8 teaspoon Salt

Filling:

1/2 cup White sugar
1 tablespoon Cornstarch
5 large Egg yolks
1 teaspoon Pure vanilla extract
1 cup Whipping cream
1 cup (6 oz) Miniature semisweet
Chocolate chips
1 cup (4 oz) pecans, chopped



Recipe



Preheat oven to 325°F.

Grease an 8 x 8 inch square baking pan.

In a medium bowl cream the butter and sugar at medium speed. Scrape down the bowl. Add single egg yolk and vanilla and beat at medium speed until light and fluffy. Add the flour and salt, beat at low until just combined.

Turn dough into prepared pan, and place in refrigerator for 15 minutes. When dough is chilled, lightly flour your hands and press the dough to 1/4 inch thickness on bottom and sides of pan. Return to refrig. while you prepare the filling.

To prepare the filling:

Combine sugar and cornstarch in a small bowl with a wire whisk. Set aside.

With an electric mixer on medium speed, beat 5 egg yolks 5 minutes or until light and fluffy. Add cornstarch-sugar mixture and mix at medium until combined. Add the vanilla, whipping cream, choc. chips and pecans and blend on low speed- scraping bowl as needed - until thoroughly combined. Pour filling into pastry lined pan.

Bake 55-60 minutes or until filling is set and golden brown. Chill 4 hours or overnight. Cut into 16 bars and serve.

Yield:16 squares