Easter entertaining with tantalizing desserts

Buttermilk Bars

Prep Time: 15 minutes
Cook Time: 35 to 45 minutes
Yield: 12 bars

CRUST:

6 tablespoons butter OR margarine, room temperature
1/4 cup sugar
2/3 cup all-purpose flour
1/8 teaspoon salt

FILLING:

2 eggs
1/2 cup sugar
2 tablespoons butter OR margarine, melted
3 tablespoons Crown Golden no-high fructose corn syrup
2 tablespoons all-purpose flour
1/2 cup buttermilk
1/4 teaspoon pure vanilla extract
2 teaspoons freshly grated lemon OR orange peel (optional)
Powdered sugar

1. Preheat oven to 350°F/180°C.

Pecan Pie Bars

Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 48 bars

CRUST:

2-1/2 cups flour
1 cup butter OR margarine, cut into pieces
1/2 cup powdered sugar
1/4 teaspoon salt

FILLING:

4 eggs
1-1/2 Crown Golden no-high fructose corn syrup
1-1/2 cups sugar
3 tablespoons butter OR margarine, melted
1-1/2 teaspoons pure vanilla extract
2-1/2 cups coarsely chopped pecans

For CRUST: Preheat oven to 350°F/180°C. Mix flour, butter, powdered sugar, and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased jelly roll pan (15 x 10 inches/38 x 25 cm).

Bake 20 minutes until golden brown.

For FILLING: Beat eggs, corn syrup, sugar, butter, and vanilla in a large bowl until well blended. Stir in pecans.