Pecan Pie Squares

This is a recipe I've made several times since December, it's so good! I've had many requests to post the recipe...thanks for the reminder Bridgette. The recipe is from my friend Chantel Cameron. If you end up trying it, let me know what you think.

Pecan Pie Squares

Base:

1/4 cup margarine (softened)

1/3 cup brown sugar

1 cup flour

pinch salt

Filling:

1 large egg

1 large egg whites

1/2 cup brown sugar

3/4 cup corn syrup

1 tsp vanilla

1 tbsp flour

1/4 tsp salt

1 cup pecan halves

Preheat oven to 375 degrees F. In medium bowl, beat (I use my KitchenAid heavy-duty mixer) margarine and brown sugar until creamy. Add flour & salt and stir until well combined and crumbly. Press into a 8" x 8" pan that has been greased with non-stick spray. Bake for 12 - 15 minutes or until golden around the edges.

In the same bown (no need to wash it) combine egg, egg whites, brown sugar, corn syrup and vanilla and mix until smooth. Add flour and salt and stir until just blended. Arrange the pecans evenly over the crust and pour the filling over the top. Bake for 30 - 35 minutes, until puffed and golden. Cool in the pan on a wire rack.

Makes 16 squares.

I often double the recipe and put in a 9" x 13" pan. Chantel says they freeze well, but I wouldn't know, they are eaten too fast around here. Scrumptous!