Southern Pecan Bars

Southern Pecan Bars

From the Kitchen Of
Southern Pecan Bars; Pillsbury's 5th Grand National Recipe and Baking Contest 1954

Ingredients

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

2 eggs
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

Method

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

Pecan Topping

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.

Notes:
The best-of-class winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Mrs. Kenneth Pope, Aberdeen, South Dakota.

Makes 30 bars.

The recipe is from the contest held in 1954.

Add new comment

The content of this field is kept private and will not be shown publicly.

Plain text

  • Web page addresses and email addresses turn into links automatically.
View additional recipes in this category

Kitchen Helpers