Pecan Cinnabars

Makes 24 bars

1-3 / 4 cups all-purpose flour

2 tablespoons sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1 / 2 teaspoon salt

1 / 4 cup evaporated milk

1 / 4 cup water

1 / 2 cup butter or margarine

1 egg yolk

1 1 / 2 cups chopped pecans

1 / 2 cup sugar

1 teaspoon ground cinnamon

Directions
In large bowl, combine 3 / 4 cup flour, 2 tablespoons sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and the remaining flour. Beat 2 minutes at high speed, scraping bowl occasionally. Cover; refrigerate 2 hours or up to 2 days.

Remove from refrigerator. Combine pecans, 1 / 2 cup sugar, and cinnamon. Sprinkle 1 / 4 of mixture over very lightly floured surface. Turn dough out; sprinkle with more of sugar mixture. Roll dough to small rectangle; sprinkle with sugar mixture; fold ends over center. Repeat until all sugar mixture is used. Roll to 10 x 8-inch rectangle. Place on greased baking sheet.

Bake at 375°F for 20 to 25 minutes or until done. Cool on sheet; cut into bars to serve.

Nutrition Information
Per Serving:
Serving size: 1 bar
Serving weight: 1.2 ounces
Calories 140; Total fat 9 g; Saturated fat 3 g;
Cholesterol 20 mg; Sodium 90 mg; Carohydrates 14 g; dietary fiber less than 1 g; Sugars 6 g; Protein 2 g