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Parve
Easy
18 Servings
Allergens 
50 Minutes
Diets
1 and 1/3 cups Mishpacha Flour
1/2 teaspoon Haddar Baking Powder
1/2 cup brown sugar
1/4 pound margarine
2 eggs
1 teaspoon Gefen Vanilla Extract
1/4 cup dark brown sugar
3/4 cup Gefen Corn Syrup
3 tablespoons Mishpacha Flour
2 cups pecan halves
Beat eggs lightly. Add sugar, vanilla, corn syrup and flour, beating until smooth.
Pour filling over crust. Place pecans on top.
Bake for 40 minutes or until golden brown. Do not overbake; should remain slightly soft in the center.
Cool very well, refrigerate for one hour before cutting. Use a serrated bread knife to cut into 1/2-inch bars. (A standard, straight knife will not give a clean cut.)
Combine ingredients for crust and press into the pan.
Preheat oven to 350 degrees Fahrenheit. Grease a nine- by 13-inch pan.
Photography and Styling by Peri Photography
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