Ingredients
1 cup butter, room temperature
½ cup Splenda brown sugar substitute
½ cup Splenda sugar substitute
1 egg, separated
2 cup all purpose flour
1 tablespoon cinnamon
1/8 teaspoon salt
½ cup pecans, chopped
Preparation
Preheat oven to 300˚. Beat butter, sugars and egg yolk in a large bowl at medium speed. In a medium bowl combine flour, cinnamon, and salt. Add to butter mixture and beat only until blended. The dough will be stiff. Spread evenly into an ungreased 15 ½ X 10 ½ jelly roll pan. Beat the egg white until foamy. Spread evenly over the dough. Sprinkle with the chopped pecans. Press them in lightly. Bake for 40-45 minutes. Cut into bars while still warm. Cool in pan.
