[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CHIP PECAN BARS[/title][fusion_text]Week of May 5th-9th 2014
(Thanks to Sr. Juliene at St. Francis)
1 1/2 Cups All Purpose Flour 1/2 Cup Packed Brown Sugar 1/2 Cup Cold Butter
Filling: 3 Eggs 3/4 Cup Dark Corn Syrup 3/4 Cup Sugar
2 Tbs. Butter, melted 1 Tsp. Vanilla
1 3/4 Cup Semi-Sweet Chocolate Chips 1 1/2 Cups Coarsely Chopped Pecans
In a small bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into a greased
13x9x2 inch pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chips and pecans. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. Cut into bars. Store in airtight container in the refrigerator. Makes about 6 dozen, depending on the size you wish to have them.
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