"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pecan Bars by Floyd Johnson, by Helen Schmidt, is from Helen and Sisters,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Mixture 3 1 cup nuts 1/2 cup Heath Brickle Bar broken
Mix together mixture 1 until crumbly. Pat into 9x13 pan. Mix together mixture 2. Beat very well and add mixture .Spread over mixture 1 in pan. Bake 350º for about 25 minutes. Even if it does not seem to be done, remove from oven It will be gooey in the middle but let stand until really cool, and it will set up.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.