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This recipe for PECAN DIAMOND BARS, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


1 stick margarine
1 1/2 c. flour
1/4 c. water

1 1/2 c. brown sugar
2 sticks margarine
1/2 c. honey
1/3 c. sugar
1 lb. pecans, chopped
1/4 c. half 'n half cream

Prepare crust in food processor, pulsing lightly until a soft ball
is formed. Remove and pat into a hamburger sized patty.
Wrap in plastic wrap and refrigerate for one hour. When
chilled, roll out 10 x 14 and place in a greased 9 x 13 cookie
sheet. Turn 1/2 inch up sides, and pierce crust with a fork.
Wrap in plastic wrap and return to the refrigerator until ready
to fill.

FILLING: Put sugars, margarine and honey in saucepan.
Bring to a boil, stirring constantly. Boil four minutes at a rolling
boil. Remove from heat and add 1 lb. chopped pecans. Blend
in 1/4 c. cream. Pour on crust and bake for 15 minutes.
When cool, cut in diamond shapes to serve.

Personal Notes:
Personal Notes:
From the Philabaum Christmas Cookie collection.




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