1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared graham cracker crust
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1/2 cup light corn syrup
3/4 cup butter
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) can evaporated milk
1 cup confectioners' sugar
1 cup chopped pecans
1/4 cup chopped almonds
1/2 cup boiling water
1 cup chopped pecans
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
8 chocolate candy-coated chocolate pieces
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, mix 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1/2 cup corn syrup and butter. Mix well. Stir in flour, baking powder, salt, evaporated milk and 1 cup confectioners' sugar. Mix until smooth. Fold in chopped pecans, 1/4 cup chopped almonds, boiling water and pecans. Pour mixture into crust.
Spread cream cheese mixture evenly over crust. Cut chocolate bars into 4 squares. Place 1/2 cup sliced almonds into criss-cross pattern between two slices of parchment paper. Top with remaining chocolate bars. Place cream cheese mixture on top of crust.
Bake in preheated oven for 50 minutes. Cool completely before cutting into squares.