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Pecan Pie Bars

1 1/2 cups flour
1/2 cup butter, chilled
5 tablespoons ice water

5 tablespoons butter
1 cup packed dark brown sugar
1/2 cup light corn syrup
2 teaspoons vanilla extract
3 large eggs, beaten
1 1/2 cups chopped pecans
16 pecan halves

Preheat oven to 350 degrees.

In a medium bowl combine flour and chilled butter with a pastry
blender until dough resembles coarse meal. Add water gradually and
mix just until dough holds together and can be shaped into a ball.
Or, use a food processor fitted with metal blade to combine flour
and butter until they resemble coarse meal. Add water by tablespoonfuls
and process just until a dough ball begins to form. Wrap dough
tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or
until firm.

On floured board using a floured rolling pin, roll out dough into
a 10x10" square. Fold dough in half and then into quarters. Place
it in an 8x8" baking pan. Unfold dough and press it into the corners
and up along the sides of pan. Refrigerate 15 minutes.

To prepare filling: Melt 5 tablespoons of butter in medium saucepan
over medium heat. Remove from heat, and stir in sugar and corn
syrup. Mix until smooth. Add vanilla and eggs, and beat with spoon
until thoroughly combined. Fold in chopped pecans .

Pour filling into the pastry-lined pan. If dough extends beyond
filling mixture, trim dough with a knife. Place pan in center of
oven and bake for 50-60 minutes or until filling is set. Cool on
wire rack. Cut into 2x2" squares, and top each with a pecan half.
Serve at room temperature or chilled.


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