Cat’s Pear Custard Bars
1/2 Cup Butter or Margarine, Softened
1/3 Cup Sugar
3/4 Cup Flour
1/4 tsp Vanilla Extract
2/3 Cup Chopped Macadamia Nuts
In a bowl, cream butter and sugar. Beat in flour and vanilla until combined.
Stir in the nuts. Press into a greased 8 in square baking pan.
Bake at 350 for 20 minutes or until lightly browned.
Cool on wire rack.
Increase heat to 375
1 package (8 oz) cream cheese, softened
1/2 Cup Sugar
1 Egg
1/2 tsp Vanilla Extract
1 Can (15 1/4 oz) Pear Halves, Drained
1/2 tsp Sugar
1/2 tsp Ground Cinnamon
In a mixing bowl, beat cream cheese until smooth. Add vanilla, egg, sugar; mix until combined.
Pour over crust. Cut pears into 1/8 in slices. Arrange in single layer over filling.
Combine sugar/cinnamon; sprinkle over pears. Bake at 375 for 30 minutes.
Center will be soft and will become firmer upon cooling. Cool on wire rack for 45 minutes.
Cover and refrigerate for at least 2 hours before cutting.
Store in fridge.
