Pecan Pie Squares





Crust:
3 cups all-purpose flour 1/4 cup plus 2 tablespoons sugar 3/4 cup butter or margarine, softened 3/4 teaspoon salt

Heat oven to 350 deg. Grease a jellyroll pan, 15 1/2 x 10 1/2 x 1-inch. Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling. Pour over baked layer; spread evenly. Bake until Filling is set, about 25 minutes, cool. Cut into 1 1/2-inch squares. 70 squares.

Filling
4 eggs, slightly beaten
1 1/2 cups sugar
1 1/2 cups Karo light or dark syrup
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups chopped pecans


Mix all ingredients except pecans until well blended. Stir in pecans.
Or you can use a mini muffin pan to make this recipe. Place a small piece of the crust mixture into muffin cups to make a thin crust, press up the sides. Bake for about 8-10 minute watching to make sure you don't over bake. Add filling and cook about 10 more minutes or until set. Watch the first batch to gauge baking time fore each. Great for a brunch, cookie exchange or to put out for company.









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