Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 cup all purpose flour
2/3 cup sugar
1/2 cup Cocoa
1/4 teaspoon salt
3/4 cups (1/2 sticks) cold butter or margarine
2 eggs (divided use)
1 can (14 oz) Sweetened Condensed Milk - not evaporated milk
1 1/2 teaspoons maple flavoring
2 cups pecan halves or pieces
Heat oven to 350 degrees.
In large bowl, sift together flour, sugar, cocoa and salt; cut in butter until crumbly. Stir in 1 beaten egg. Press mixture evenly on bottom of un greased 13 x 9-x 2 inch baking pan and bake 25 minutes.
Meanwhile, in medium bowl, beat sweetened condensed milk, remaining 1 egg and flavoring; stir in pecan halves. Pour over prepared crust distributing pecan halves evenly.
Return to oven and bake 25 minutes longer or until golden. Cool in pan on wire rack. Cut into bars. Store tightly covered at room temperature.
Recipe yields: About 24 to 36 bars.