Ingredients
Crust:
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
3/4 cup splenda
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter or margarine, melted
Filling:
3 cups pecan halves, divided
1 cup splenda
1 cup brown sugar
3 eggs
4 tablespoons butter, melted
2 teaspoons vanilla
1/4 teaspoon salt
Preparation
Preheat oven to 350F degrees. For crust, combine flours, splenda, and baking soda in small bowl. Add butter; mix until crumbly. Lightly press crumb mixture in bottom of 10 x 15 inch pan.
Bake 15 minutes; remove from oven.
Meanwhile, for filling, reserve 1 cup of pecans for garnish. Chop remaining pecans into pea-size pieces. In a medium-sized bowl combine chopped pecans, splenda, brown sugar, eggs, butter, vanilla and salt; mix well. Pour filling over warm crust, spreading to edges of pan. Arrange remaining pecan halves over filling. Bake 17-19 minutes or until filling is set in center. Remove from oven; cool completely.
Cut into 32 squares; cut each square diagonally.
