Muirhead Pecan Pumpkin Butter Bars |
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¼ cup soft butter 1¼ cup chopped pecans 1 cup flaked coconut 1 cup graham cracker crumbs |
1 13.5-oz jar
Muirhead
Pecan Pumpkin Butter 1 can (14 oz) sweetened condensed milk (not evaporated milk) ¼ cup flour 3 eggs |
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| Heat oven to 350° F. Combine butter, pecans, coconut, and graham crackers. Press 2/3 of mixture on the bottom of an ungreased 9" × 13" baking pan. Combine Muirhead Pecan Pumpkin Butter, condensed milk, flour and eggs. Pour over crumbs. Sprinkle reserved crumbs on top. Bake 30 minutes. Chill thoroughly. Cut into bars. Serves 24. | |||
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