Whoooo baby, these are oh so yummy! Like others, I scaled the recipe to 24 servings and used a 9x13-inch pan. Used plenty of cooking spray and had no sticking problems. I used all brown sugar in the crust since that's how I make my shortbread, and half white/half brown sugar in the filling. Added a splash of maple extract to the filling and otherwise followed the directions as is. Even used the same cooking times in the original recipe. They were jiggly when I removed them from the oven but they set up beautifully -- no need to cook until they don't jiggle. Oh, and I did toast the pecans in the oven ahead of time. That's just standard practice for me.
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Whoooo baby, these are oh so yummy! Like others, I scaled the recipe to 24 servings and used...