This is one of my daughter’s all time favorite recipes. I made this for Thanksgiving instead of making a regular pecan pie. It’s nice because you can get a taste of pecan pie without all the guilt.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
48 |
96 |
144 |
192 |
240 |
288 |
| Ingredients | ||||||
| Flour |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Margarine |
3/4 C. |
1-1/2 C. |
2-1/4 C. |
3 C. |
3-3/4 C. |
4-1/2 C. |
| Sugar |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Eggs |
3 |
6 |
9 |
12 |
15 |
18 |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Corn syrup |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Margarine, melted |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Vanilla |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Chopped pecans |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
Assembly Directions:
Heat oven to 350 degrees. Grease a 15 x 10 jelly roll pan. Beat together flour, margarine, sugar and salt with mixer on low speed until crumbly (the mixture will be dry). Press firmly into pan. Bake 20 minutes or until light golden brown. Do not over bake.
Mix all remaining ingredients except the pecans until well blended. Stir in chopped pecans. Spread filling evenly over baked crust. Carefully place in oven. Bake for 25 minutes or until the filling is set. Cool completely.
Freezing Directions:
Cut each pan into 48 squares. Place bars in a freezer container. Separate the layers with wax paper. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Nutritional Info:
Per Serving: 128 Calories; 6g Fat (42.3% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 73mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.