Ingredients
Makes one 8×8 pan (16 servings)
1 cup (250 mL) chopped pecans
2 large eggs
1 cup (250 mL) brown sugar
¼ cup (50 mL) melted butter
1 tsp (5 mL) vanilla
Preparation
Evenly distribute pecans on top of one of the shortbread bases. Combine eggs, brown sugar, melted butter and vanilla in a bowl, whisk until very smooth and sugar is well incorporated. Pour over top of pecans.
Bake at the same time as Krytonite squares in a 350°F (180°C) oven for 30 minutes, while preparing the third recipe.