---------- Recipe via Meal-Master (tm) v8.05

     Title: Mrs Fields Pecan Pie Bars
Categories: Cookies
     Yield: 1 servings

          Pastry:
 1 1/2 c  All-purpose flour
   1/2 c  Salted butter; chilled
     5 tb Ice water; (5 to 6)
          Filling:
     5 tb Salted butter
     1 c  Dark brown sugar; firmly pac
          -k
   1/2 c  Light corn syrup
     2 ts Pure vanilla extract
     3 lg Eggs; beaten
 1 1/2 c  Chopped pecans

     Preheat oven to 350-degrees F. In a medium bowl combine flour and
 chilled butter with a pastry cutter until dough resembles coarse meal. Add
 water gradually and mix just until dough holds together and can be shaped
 into a ball. Or, use a food processor fitted with metal blade to combine
 four and butter until they resemble coarse meal.  Add watter by
 tablespoonfuls and process just until a dough ball begins to form. Wrap
 dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
 until firm.
     On floured board using a floured rolling pin, roll out dough into a
 10x10-inch pan.  Fold dough in half and then into quarters. Place it in an
 8x8-inch baking pan.  Unfold the dough and press it into the corners and up
 along the sides of the pan. Refrigerate 15 minutes.

    TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan
 over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
 until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
 combined. Fold in chopped pecans. Pour the pecan filling into the
 pastry-lined pan. If dough extends beyond filling minsture trim dough with
 a knife. Place pan in center of oven and bake 50-60 minutes or until
 filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
 with a pecan half. Serve at room temperature or chilled.

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