Spiced Pecan Pie Bars

I served these as my "southern" component of our Mexibikentucky party last night (Cinco de Mayo, and a Kentucky Derby-inspired 1.25 mile bike race around the neighborhood).  I originally found this recipe in a Taste of Home cookbook, but I added the spices, based on a nut-mix recipe that I've made, I think from a Food Network website.  I also messed with the nut:goo:crust ratio a bit, since the original was more like pecan pie with a thick, pointless goo layer and not enough pecans.  You can spice these up more than the amount that I have here, because these weren't noticeably spicey, just tasty.  And most people agree - they're better than pecan pie, and a whole lot easier!  You can't really do a half-recipe, but a 1/3 recipe might work well in a 8" square pan.

Spiced Pecan Pie Bars

3 C. flour (can substitute 1 C. whole wheat flour)

½ C. sugar

1 tsp. salt

1 C. butter

3 eggs

1 C. sugar

¾ C. dark corn syrup

½ C. light corn syrup

3 T. butter, melted

1 tsp. vanilla

3 C. chopped pecans (10 oz.)

1/8 tsp. each cumin, cayenne, and cinnamon

Combine flour, sugar, and salt, then cut in butter until crumbly.  Press onto the bottom of a greased 15 x 10 pan.  Bake at 350° for 20 min.

For filling, combine eggs, sugar, syrups, butter, and vanilla in a large bowl; mix well.  Stir in pecans.  Pour over crust.  Bake 25 – 30 min longer or until edges are firm and center is almost set.  Cool on wire racks.  Cut into bars, and refrigerate until serving.  Yields 3-4 dozen.