Pecan Fudge Squares

Pecan Fudge Squares

Serving Size: 24

1/2 cup cold low fat butter
1/2 cup Atkins Bake Mix
1 cup ground almonds
1/4 tsp baking powder
1/2 cup splenda

Topping:
4 large eggs, beaten
1 cup Splenda
1/4 cup brown sugar twin
2 oz unsweetened baking chocolate squares
2 tsp vanilla
1/2 tsp salt
1 cup chopped pecans

Directions:

1. Preheat oven to 350°F-180°C In a medium size bowl add the dry ingredients for the crust, stir to combine.
   
2. Using a pastry blender, cut the cold butter into the dry mixture as you would to prepare pastry.
3. The mixture resembles coarse crumbs. Press into the bottom of a greased 9"x13" 230x330mm cake pan. Bake for 8 minutes.
4. Meanwhile in another bowl, beat the eggs, add the remaining ingredients, mixing well. Pour onto the prebaked crust ; bake for an additional 13 to 15 minutes or until set & the edges are lightly browned. Cool and cut into 24 squares.
   

-*If a thicker crust & topping is desired bake in a 9" square pan but
you might not get 24 squares.

Per Serving: 123 Calories
12 grams Fat
3 carbs

http://www.divinere cipes.com/ recipe.cfm/ recipeid/ 8667