Pecan Sandy Bars

Sunset
Prep and Cook Time: about 1 1/4 hours. Notes: These bite-size pecan bars can be stored airtight for up to 4 days.
Makes about 88 bars

Ingredients

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1 cup (1/2 lb.) butter, at room temperature
1 cup sugar
1 large egg, separated
2 cups all-purpose flour
1 cup chopped pecans

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Beat in egg yolk until well blended. Stir or beat in flour until mixture is no longer crumbly.

2. Press dough evenly into a buttered and floured 10- by 15-inch baking pan. In a bowl, with a fork, beat egg white to blend. Brush evenly over dough with a pastry brush. Sprinkle pecans evenly over dough, then press them in.

3. Bake in a 275° oven until golden brown, about 45 minutes. While hot, cut into 1 1/2-inch squares. Let cool completely in pan.

Note: Nutritional analysis is per bar.

Created date

April 2006

Nutritional Information

Calories 39
Caloriesfromfat 51 %
Protein 0.3 g
Fat 2.2 g
Satfat 1.3 g
Carbohydrate 4.5 g
Fiber 0.1 g
Sodium 22 mg
Cholesterol 8.2 mg