Betty Crocker's Delta Bars

For the base:

• 1/4 cup shortening
• 1/4 cup butter, softened
• 1 cup granulated sugar
• 3 egg yolks, at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

For the topping:

• 3 egg whites, at room temperature
• 1 cup brown sugar, packed
• 3/4 cup pecans, chopped and toasted

Preparation

1. Preheat oven to 350°F and line the bottom and sides of 9x13-inch baking dish with parchment paper. You can spray the pan with nonstick spray to help paper stick.
2. First, make the base:
3. In a large bowl, cream together the shortening, butter, and granulated sugar with an electric mixer until light and fluffy. Add egg yolks, and beat until combined. Add vanilla and beat until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt, then add to wet ingredients. Beat on low until batter is combined, scraping the bowl as needed.
5. Transfer batter to prepared pan and press into the bottom using your hands or a spatula. Set aside.
6. Now, make the topping:
7. Add egg whites to a clean bowl, then beat with an electric mixer on high until frothy and starting to thicken.
8. Reduce speed of mixer, and add brown sugar one tablespoon at a time while you continue mixing.
9. Once all sugar is added, increase mixer speed and continue beating until stiff peaks form. Fold in pecans gently.
10. Spread mixture over the base and swirl the top lightly with a spatula or spoon to add some decoration.
11. Bake until top is golden brown, 25-30 minutes, then transfer pan to a wire rack to cool.
12. Once cool, use the edges of the parchment to lift out of the pan, and slice into squares to serve. Enjoy!