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Pecan Pie Bars Recipe

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This recipe for Pecan Pie Bars, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Gahn


Crust: 2 cups flour
1/2 cups sugar
1 cup cold butter

Filling: 1 egg
1 (14 oz. can) condensed milk
1 TSP Vanilla
10 oz. Heath Toffee Bits
1 cup chopped Pecans

Preheat oven to 350.

For Crust: Combine flour and sugar. Cut in cold butter until mixture resembles corn meal. Press into 9X13 pan and bake for 15 to 17 minutes.

For Filling:
Beat egg, condensed milk and vanilla. Stir in bits and pecans. Pour over baked crust. Return to oven and bake for 20 minutes. Cool and then chill in refrigerator. Slice into bars and serve.

Store rest of bars in refrigerator in covered container.




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