Crust: Filling:
3 cups flour 4 eggs, slightly beaten
½ cup sugar 1 ½ cups Karo syrup
1 cup butter 1 ½ cups sugar
½ tsp salt 3 T. butter, melted
1 ½ tsp vanilla
2 ½ cups chopped pecans
Grease bottom and sides of
15x10x1 inch pan. Prepare crust: In large bowl with mixer at medium speed beat
flour, sugar, butter and salt until mixture resembles coarse crumbs; press
firmly and evenly into pan. Bake at 350
20 minutes. While crust is baking,
prepare filling. In large bowl stir
eggs, Karo syrup, sugar, butter and vanilla until blended; stir in pecans. Spread evenly over hot crust. Bake at 350 25 minutes or until set. Cool on wire rack. Makes 48 bars.
*Note from Angie (Cantrell): I use 9x13 pan and bake at 325 for longer
than 25 minutes--watch to see when middle is almost set. Original recipe called for margarine, I used
butter and it was yummy.
