1 cup sifted Pillsbury's Best Enriched Flour
1/4 teaspoon baking powder
1/4 cup butter
1/3 cup firmly packed brown sugar
1/2 cup Funsten's Pecans
3/4 dark corn syrup
1/4 cup brown sugar, firmly packed
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon French's Vanilla
3/4 cup Funsten's Pecans
Sift 1 cup sifted Pillsbury's Best Enriched Flour and 1/4 teaspoon double-acting baking powder.
Blend 1/4 cup butter or margarine and 1/3 cup firmly packed brown sugar, creaming well.
Add the dry ingredients; mix with an electric mixer or spoon until mixture resembles coarse meal.
Stir in 1/4 cup Funten's Pecans, chopped fine; mix well. Pat firmly into well greased 12x8x2-inch pan.
Bake in moderate oven (350-degrees) for 10 minutes only
Beat 2 eggs until foamy.
Add 3/4 cup dark corn syrup, 1/4 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoon salt, and 1 teaspoon French's Vanilla. Mix well. Pour over partially-baked crust.
Sprinkle with 3/4 cup Funsten's Pecans, chopped. If desired, arrange 30 Funsten's Pecan Halves evenly over top, one for each bar.
Bake in moderate oven (350-degrees) for 25 to 30 minutes. Let cool in pan, then cut into bars.
Store in tightly covered container.
Makes 30 bars.
The recipe is from the contest held in 1954.