Pecan Pie Squares, page 143
These are REALLY good. I made them last week and took them into work … they didn’t last long. I did, however, add an extra egg to the cookie crust part … it was way too crumbly to work with and the egg guaranteed a more solid end result. I also substitued the corn syrup with maple syrup and it worked great. So my version is corn free!
written by Kelly