Pecan cookie bars
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Reviews from the Original Source
I haven't made these, but they're very similar to a recipe I've been making for years, that people immediately become addicted to, ONCE they taste them! The main differences are a shortbread crust (no cream cheese & 1/2 the sugar); then double the butter instead of eggs, in the filling. I always replace the corn syrup with real maple syrup or Lyle's golden syrup. My version is made in an 8" square pan. DO cut them into VERY SMALL squares or bars, since they are so rich!
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