1 1/2 c Unsalted butter; (3 sticks)
-softened
1 1/2 c Sugar
1 1/2 c Flour
1 c Quick oats
1/2 c Dark brown sugar; firmly
-packed
3 Eggs
1/4 c Maple syrup
1/2 c Half and half
2 c Pecans; coarsely chopped
1 ts Vanilla
1. In a large bowl combine 1 cup of the butter (2 sticks), 3/4 cup of the
sugar;
the flour, and the oats. Mix with the fingers until the mixture has the
consistency
of coarse meal.
2. Lightly butter the bottom and sides of a 13 x 9 x 2-inch baking pan. Pat
the short-bread mixture evenly into the bottom of the pan.
3. In the top of a double boiler over hot water cream the remaining 1/4 cup
butter
(1 stick) and the brown sugar until smooth. Stir in the remaining 3/4 cup
sugar;
the eggs, the maple syrup, and the half-and-half.
4. Cook the mixture in the double boiler; stirring constantly, for about
5-7 minutes, or until smooth and thoroughly blended. Remove from the heat
and stir in
the nuts and the vanilla. Preheat the oven to 350F.
5. Pour the nut mixture over the unbaked crust. Bake for 45-50 minutes
until it is
set and lightly browned.
6. Cool completely in the pan, then cut into squares with a sharp knife.
This a rich and sweet pick-up-able pie squares with shortbread crust. Makes
32 squares Typos by Brenda Adams adamsfmle@sprintmail.com posted mc
11/11/96
Yields
32 Servings