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
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Thanks for stopping by! I'm Kelly Courson and this is where I've shared my gluten-free finds since 2003. The world has been my gluten-free oyster for 14 years now and I love sharing what I've learned in order to help others adapt to a gluten-free diet. Have a look around and feel free to leave a comment. Connecting with people like you is what has kept me going this long! Seriously.
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How do I get this recipe?
can’t wait to make it!
This sounds like a good recipe, though, its not there…. Is there a link or something that I’m missing?