Don't worry when you are baking the crust, this is what it looks like just out of the oven...It is still very dry so I take my spatula or the back of a spoon and sort of smooth out the cracks very lightly before I pour on the topping.
Pecan Pie Squares
3 cups flour 1/4 cup plus 2 tablespoons of sugar 3/4 cup margarine or butter, softened 3/4 tsp salt filling(see below)
Heat oven to 350 °. Line jelly roll pan(15 1/2 x 10 1/2 x 1) with foil and spray with Pam or grease. Beat flour, sugar, margarine and salt in large bowl on medium speed until crumbly(mixture will be very dry and will look like a cracked desert ground when cooked-no worry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare Filling. Pour over baked layer; spread evenly. Bake until filling is set, about 25 minutes; cool. Cut into 1 1/2 inch squares. Makes about 70 squares.
4 eggs, slighty beaten 1 1/2 cups sugar 1 1/2 cups Karo light or dark corn syrup 3 tablespoons margarine or butter, melted 1 1/2 tsps vanilla 2 1/2 cups chopped pecans
Mix all ingredients except pecans until will blended. Stir in pecans.
Tip: After these have cooled some, I lift the foil and goody out of the pan to finish cooling. I closely trim all the edges ("reject" parts go to the boys in the house LOL) and then cut the squares. This freezes well. Easiest to remove from foil with a metal spatula in sections and then separate.
Stamping is my crafting love! I started seriously papercrafting in 2001-and have never looked back. I love fun folds, bright colors, cute little mini albums and my Silhouette! Give me some pretty paper, my copics and my Silhouette and I am a happy camper!