Paw Paw Presbyterian Church

Join us in the heart of the village
as we draw closer to the heart of God.

Recipes Show Recipes: All Types Appetizers Beverages Breads Breakfast Cakes Cookies Desserts Main Meals Other Pies Salads Sandwiches/Wraps Sauces Side Dishes Soups Vegetables Asparagus Soup Asperagus Quiche Baked Salmon with Pesto/Orzo on the Side Blue Cheese Bacon Potatoes Blueberry Spinach Salad Caesar Salad ala Metropol Chess Pie Chocolate Bread Pudding Chocolate Coconut Crust Corn Salad Cream Cheese Rolls Derby Pie Eggplant Fudge Pie Low Fat Vegan Spaghetti Sauce Make-Ahead Mashed Potatoes No Bake Chocolate Peanut Butter Bars Over Night Coffee Cake Peanut Butter Bars Pecan Bars Pesto Crunch deviled Eggs Pineapple Cakes Pineapple Fluff Rhubarb Dump Cake Sausage Casserole Sweet onion and Ham Quiche Yummy Baked Oatmeal Zucchini Bread

Pecan Bars By Pat Keleman Description: This recipe is a hit at our Euchre parties! Ingredients: 2 cups Flour 1/2 cup Powdered sugar 1 cup cold stick butter (do NOT use spread butter) 1 - 14 oz. Can of sweeten condensed milk 1 Egg 1 tsp. Vanilla 1 pkg. Brickle chips 1 cup Chopped pecans Directions: Preheat over to 350°. In a bowl, combine flour, sugar and cut butter until crumbly. Press firmly on a 13 x 9 pan. Bake for 15 minutes, meanwhile in a large bow, beat condensed milk, egg, and vanilla. Stir in brickle chips and pecans. Spread mixture over crust. Bake an additional 25 minutes or until golden brown. Cool and cut into bars. Store covered in refrigerator. Prep Time: 10 minutes Cook Time: 15 minutes Category: Desserts Servings: 4 (Print)