• Heat oven to 350 degrees F. Line an 8 x 8-inch baking pan with nonstick foil, allowing foil to hang over two sides.

  • In a medium-size bowl, whisk together the flour, pecans and light-brown sugar. Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared baking pan. Bake at 350 degrees for 14 minutes, until lightly browned. Remove from oven.

  • In another medium-size bowl, beat the cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the baked crust. Bake at 350 degrees for 25 minutes. Remove from oven and sprinkle the finely chopped candy over the top.

  • Cool completely. Gently lift from pan and pull back foil. Cut into 36 squares. Refrigerate until serving. Makes 36 cookies.

Nutrition Facts

70 calories; 5 g total fat; 15 mg cholesterol; 29 mg sodium. 7 g carbohydrates; 1 g protein;