(these are “to die for”)

Crust:
3 c. flour
1 c. sweet butter
½ c. sugar
½ t. salt

Filling:
4 eggs, slightly beaten
3 T melted sweet butter
1 c. Karo syrup, light or dark
1 ½ c. sugar
½ c. molasses
2 ½ c. coarsely chopped pecans
1 ½ t. vanilla extract

Preheat oven to 350 degrees. Grease bottom and sides of a 15x10x1 inch baking or jelly-roll pan.

Prepare crust: in a large a bowl, with mixer at medium speed, beat flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into pan to cover bottom and bake for 20 minutes.

Meanwhile, prepare the filling: in a large bowl stir eggs, corn syrup, molasses, sugar, butter and vanilla until blended; then stir in the pecans. Spread evenly over hot crust and bake for 20-25 minutes. More if necessary! Be sure it is well set.

Cool fully on a wire rack. Chill and cut into 2 x 2 or 2 ½ x 2 ½ inch squares (smaller if desired.)

Remove from pan with thin, sharp spatula. (The first ones often come out hard and you have to eat them right away!)

Note: you can bake them in a pan lined with foil or parchment paper, which permits removal before cutting, and possibly ruining a non-stick pan.

You can substitute corn oil or margarine for the butter—but it isn’t the same.

Great party fare or bake sales. They freeze very well and keep almost indefinitely.

Further, 1 ½ recipes makes enough for two standard 9x12 cake pans