This recipe is from the Betty Crocker website and it is so good!
1. Heat oven to 350F. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.
2. In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
3. In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.
Prep:
20 min
Start To Finish:
2 hr 40 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (628g) | ||
Recipe Makes: 3 | ||
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Calories: 1948 | ||
Calories from Fat: 706 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.5g | 105 % | |
Saturated Fat 24g | 120 % | |
Monounsaturated Fat 31.8g | ||
Polyunsanturated Fat 16g | ||
Cholesterol 1176.7mg | 362 % | |
Sodium 372.2mg | 13 % | |
Potassium 471.6mg | 12 % | |
Total Carbohydrate 284.3g | 84 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 282.3g | ||
Protein 37.4g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1948
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