Muirhead Ginger Peachy Butter Bars |
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¼ cup soft butter 1¼ cup chopped nuts 2 cups graham cracker crumbs 1 jar Muirhead Ginger Peachy Butter 1 can condensed milk 1 tbsp candied ginger ¼ cup flour 3 eggs |
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| Heat oven to 350° F. Combine butter, nuts, and graham crackers. Press 2/3 of mixture on the bottom of an ungreased 9" × 13" baking pan. Combine Muirhead Ginger Peachy Butter, milk, candied ginger, flour and eggs. Pour over crumb bottom crust. Sprinkle reserved crumbs (1/3 of mixture) on top and pat in place. Bake 30 minutes. Test for doneness. Chill thoroughly. Cut into bars. Serves 24. | ||
| Muirhead – 2002 | ||
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