Pecan Pie Bars

Yields: 32 bars | 3 points per bar

My rating:

These are DELICIOUS... but in my opinion, considering how small the bars are, I think they are a bit steep in points. I don't advise making these unless you need something to take to a party. If you make them at home, you might eat the whole pan yourself! Ha ha...

Ingredients:

Crust:

2 cups sifted flour
1/4 cup sugar *
1/2 tsp. salt
6 Tb reduced-fat margerine, melted (I use Country Crock w/Calcium added) *
Filling:
3/4 cup Eggbeaters (equivalent of 3 eggs, slightly beaten)
1 cup sugar *
1 cup light corn syrup
2 tbsp. reduced-fat margerine, melted
1 tsp. vanilla extract
1.5 cups chopped pecans *

* Using Splenda instead of sugar will reduce each bar by .5 point.
* The original recipe calls for 1/2 cup butter in the crust and 2 cups of pecans in the filling.

Directions:

Heat oven to 350 F. Grease a 13x9 inch baking pan. In a large bowl, combine all crust ingredients. Beat with an electric mixer on medium speed until the mixture resembles corn meal. Press the crust mixture firmly and evenly into the prepared baking pan. Bake 20 minutes or until very light golden brown. In a medium bowl, combine all filling ingredients and mix well. Pour the filling over the baked crust. Bake 25 to 28 minutes, or until the filling is set. Refrigerate until at least room temperature. Cut into 32 serving bars. (Using a pizza-cutter works the best!) Refrigerate any leftovers.

Yields: 32 bars (3 points each)

Nutritional Info: (Per bar) 142 Calories, 5.3 g. fat, .7 g. fiber

Original Source: labellecuisine.com (but it has been altered a lot for this WW-friendly version!)
Secondary Source: DebMj1 from the WW Recipe Review Board