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1
CRUST: Place butter and sugar in large bowl of electric mixer fitted with paddle attachment.
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2
Beat on medium speed until light and fluffy.
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3
Add flour and salt; mix well.
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4
Place half of the dough in each of 2 full sheet pans (or place all of the dough in 1 half sheet pan for trial recipe).
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5
Press firmly onto bottoms of pans to form crusts.
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6
Bake in 350F-conventional oven for 20 to 25 minutes or until golden brown.
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7
FILLING: Dissolve coffee in hot water; set aside.
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8
Place cream cheese in 12-quart bowl of electric mixer fitted with paddle attachment.
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9
Beat on medium speed until creamy.
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10
Gradually add sweetened condensed milk, beating until well blended, stopping to scrape down side of bowl as needed.
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11
Add coffee, eggs and vanilla.
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12
Pour 3 quarts of the cream cheese filling over each crust (or all of the filling over crust for trial recipe); sprinkle evenly with pecans.
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13
Bake an additional 25 to 30 minutes or until filling is set in center.
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14
Cool completely.
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15
Cover and refrigerate until ready to serve.
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16
Cut dessert in each pan into 96 bars to serve.
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17
(Or, cut dessert for trial recipe into 48 bars.)
