Pecan Pie Bars

I brought these to my niece, Georgia's, luncheon in honor of her baptism. They were a super hit. So much so that when I went to leave, my sister-in-law and her mother chased me down and begged for the few I had left. They are rich with butter and eggs and not as sweet as Pecan Pie.

Pecan Pie Bars
from the Taste of Home Cookie Book
Recipe by Clara Honeyager, North Prairie Wisconsin

6 Cups all-purpose flour
1 1/2 C sugar
1 teaspoon salt
2 Cups Butter cubed, (1lb. or 4 sticks)
2 Greased 15" by 10" by 1" Baking Pans
Filling
8 Eggs
3 Cups Sugar
3 Cups Corn Syrup
1/2 Cup Butter Melted, (1/4 lb or 1 stick)
3 Teaspoon Vanilla
5 Cups chopped Pecans

1. In a large bowl, combine the flour, sugar and salt. (If using salted butter skip the salt). Cut in butter until crumbly. Press onto the bottom and up the sides of both pans. Bake at 350 for 18-22 min. or until crust edges are beginning to brown and bottom is set.
2. While crust is baking combine with a whisk (AVON'S Ball Whisk works great, check it out at my website: www.youravon.com/mbeach), all the filling ingrediants except Pecans. When all mixed add Pecans, and stir with a spoon.
3. When Crusts are ready pour filling over crusts. Bake for another 25-30 min or until edges are firm and center is alomst set. Cool on wire racks. Cut into bars. Refrigerate until ready to serve.

I thought it made alot but they were so good, it wasn't enough.