Cooking Instructions

• Heat oven to 350°F.
• Bake crust 16 to 20 minutes, or until golden brown (center of crust should feel firm when lightly touched).
• Cool on wire rack while making filling.
• Increase oven temperature to 375°F.
• In heavy 3-quart saucepan over medium-low heat, heat butter with corn syrup until butter is melted.
• Add sugar, stirring until sugar dissolves.
• Bring to a full boil.
• Boil 2 minutes without stirring.
• Remove from heat; stir in cream and vanilla.
• Stir in pecans.
• Pour over baked crust; using two forks, spread evenly to edges.
• Bake 20 to 25 minutes or until filling is bubbly.
• Cool completely on wire rack.
• Loosen bars from sides of pan with spatula.
• Invert onto cookie sheet; tap pan until bars release.
• Place cutting board on top of bars; turn right side up.
• Use large sharp knife to cut into squares.
• Store tightly covered at room temperature or freeze.

Serving Tips: For Triple Nut Squares, combine pecans with any combination of broken walnuts, whole almonds or unsalted cashews to equal 3-1/2 cups nuts.