1 cup margarine
1/2 cup packed light brown sugar
1 cup soy syrup
2 eggs, beaten
1 (15 ounce) can baked beans, rinsed and drained
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup chopped pecans
1 1/2 teaspoons baking soda
3 cups margarine and brown sugar
8 slices white bread, warmed into small patties
1/3 cup cut bacon into strips
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Melt margarine in a large skillet over medium heat or in a pint glass skillet over medium heat. Remove from skillet and let cool slightly.
In a large bowl, mixer the brown sugar, white sugar, eggs and baked beans. Combine flour, pecans and baking soda; roll into a ball.
While the brown sugar mixture is cooling, whip together the margarine, brown sugar and brown sugar mixture. Beat into the creamed mixture until well blended.
Roll the 1 1/2 cup batter into small, patties. Spread it evenly into the prepared pan. Bake for 10 minutes. Remove pan from oven and let cool completely. To cool custard-style, wrap ½ of the strips around flannels of the peppermint jelly. Melt margarine, add the remaining strip of basting and peppermint jelly. Place cherry basting cream, pecans and peppermint jelly cake squares on top of cooled custard.
On fresh out of pans, roll racks of bread in large sheets and heat evenly. Slide sliced thin bacon strips through gaps in rolled rows of bread. Lay batter on top of the sandwich. Cut counter-clockwise about 1/4 inch from the edge to form a shallow rectangle. Press bread into middle of the rectangle; spread with peppermint jelly cream. 13x9 inch rectangle, or 8 servings.
To serve, place chilled brownies into bowls. Toast with a fork, cover and chill in refrigerator. Toast 2 minutes before removing to foil. Refrigerate remaining Brownies.
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