Butterscotch-Drizzled Sherry Pecan Squares

Another delightful holiday treat by Pastry Chef Marge Radtke at the Vintage Restaurant.

Preheat oven to 350°
Use 9x9x2 square pan

Pastry:
1/2 cup butter, softened
1 cup flour
1/2 cup brown sugar, packed
2 Tbsp. Stone Hill Cream Sherry
1/2 tsp. salt

Combine butter, brown sugar and salt. Beat until fluffy. Blend in flour and Stone Hill Cream Sherry. Pat into a greased 9x9x2 pan. Bake at 350° for 20 minutes or until golden brown. Cool slightly.

Filling:
2 eggs
1/2 cup brown sugar
1/4 tsp. vanilla
1/2 tsp. baking powder
1/2 cup white sugar
1 tsp. Stone Hill Cream Sherry
2 Tbsp. flour
1-1/2 cups pecans, chopped

Beat eggs well, add white sugar, brown sugar, Stone Hill Cream Sherry, and vanilla. Blend in flour and baking powder. Fold in pecans.

Pour over baked layer in pan and bake for 25-30 minutes until deep golden brown. Allow to cool slightly and cut into 1-1/2-inch squares. Drizzle bars with Hershey's butterscotch topping and serve with a glass of Stone Hill Cream Sherry.



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