:max_bytes(150000):strip_icc()/1068355-pecan-pie-bars-i-Life-Tastes-Good-4x3-1-36a6a5d93063419089d022ddfe3eced5.jpg)
These pecan pie bars are sweet and crunchy. Great for gifting during holiday season.
These delicious pecan pie bars will become a go-to in your holiday rotation.?
Pecan Pie Bar Ingredients
These are the simple ingredients you?ll need to make this pecan pie bar recipe:?
- Flour: The crust starts with all-purpose flour.?
- Sugar: You?ll need white sugar for the crust and for the filling.
- Salt: A pinch of salt enhances the overall flavor.?
- Butter: Use butter in the crust and in the filling.?
- Corn syrup: Light corn syrup is essential to the sweet, pecan pie flavor.?
- Eggs: Eggs add moisture and help bind the filling together.?
- Vanilla: Vanilla extract takes the flavor up a notch.?
- Pecans: Of course, you?ll need chopped pecans!
How to Make Pecan Pie Bars
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make pecan pie bars:?
- Make the crust, press it into a prepared pan, and bake for 20 minutes.
- Make the filling and pour it over the hot crust.?
- Bake until set, then allow to cool before slicing into bars.??
How to Store Pecan Pie Bars
Store your pecan pie bars in an airtight container in the refrigerator for up to four days.?
Can You Freeze Pecan Pie Bars?
Yes! In fact, pecan pie bars freeze well. Freeze the bars for up to three months, then thaw in the refrigerator overnight.
Cookdap Community Tips and Praise
?You can never go wrong with pecan pie bars,? says Deb C. ?This is an easy recipe that is a perfect amount for a crowd.?
?So good and easy,? raves kschmauch. ?Made these for work and everyone loved them. Lined the pan with foil and sprayed with cooking spray and didn’t have any problems with sticking.?
?Loved it and so did my family members who never eat pecan pie,? according to Eleonora Joyce. ?I did substitute butter for the margarine only because I despise margarine…if you do, just keep an eye on the crust as butter burns faster.?
Ingredients
- 3 cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 cup butter or margarine
- 1 ½ cups light corn syrup
- 4 large eggs
- 3 tablespoons butter or margarine, melted
- 1 ½ teaspoons vanilla extract
- 2 ½ cups chopped pecans
- 1 ½ cups white sugar
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10×15-inch jellyroll pan.
Step 2
Combine flour, 1/2 cup sugar, and salt in a large bowl. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle mixture evenly over the prepared pan and press in firmly to make a crust.
Step 3
Bake in the preheated oven for 20 minutes.
Step 4
Meanwhile, mix corn syrup, 1 1/2 cups sugar, eggs, 3 tablespoons melted butter, and vanilla together in a large bowl until smooth. Stir in chopped pecans; spread filling evenly over baked crust as soon as it comes out of the oven.
Step 5
Bake in the preheated oven until filling is set, about 25 minutes. Allow to cool completely in the pan on a wire rack before slicing into bars.
Editor’s Note:
Please note the differences in ingredient amounts and bake time when using the magazine version of this recipe.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 236 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat5g | 23% |
| Cholesterol37mg | 12% |
| Sodium95mg | 4% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars22g | |
| Protein3g | |
| Vitamin C0mg | 0% |
| Calcium14mg | 1% |
| Iron1mg | 4% |
| Potassium52mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
Sinful!
-
Delicious! A piece of pecan pie is too rich and sweet for me but a little “bar” of the same flavor is perfect! Thank you!!
-
Sweet, sticky and gooey. . . we loved them!
-
Sweet, sticky and gooey. . . we loved them!
-
Awesome bars – they are *the* new family favorite!
-
Every time I make this at holiday time I get such raves about it..It disappears before all other desserts Maggie Thoman Dewey Arizona
-
This is very good and easy to make! I liked it even better than pecan pie. It has the same flavor but less topping. It was a hit with the family.
-
This is very good and easy to make! I liked it even better than pecan pie. It has the same flavor but less topping. It was a hit with the family.
-
I made this recipe for our Thanksgiving dinner a day ahead of time and sampled it last night. It’s very good. I think the crust could stand to be baked a little longer though, as it wasn’t as crispy as I would prefer. Thanks for this recipe!
Angela -
This recipe is so easy to make. My family said that it was better than pecan pie because it was not as sweet. The entire 15″ pan was eaten overnight. I’ll use this recipe again. Thanks!
-
This recipe is so easy to make. My family said that it was better than pecan pie because it was not as sweet. The entire 15″ pan was eaten overnight. I’ll use this recipe again. Thanks!
-
They are very tasty ,but found them a little too sweet and for some reason very runny. I did not know if they were supposed to be that way or not. Unless I could cut down on the sweetness and make them so they would not be runny I probably will not make them again. Ally 2
-
This is a great recipe for the whole family. Even though my dad is the only one who likes pecan pie, almost everyone liked this pecan recipe. I only made 2/3 of the recipe for Thanksgiving last year and it was still too much because it’s so rich and we had other desserts to try. If you make these bars, don’t make anything else for dessert.
-
This is excellent. My son says they are for him and me only. He wants me to hide them from everyone else. My 5 year old granddaughter wants to know when I am going to make them again. A recipe anyone can make but watch the cooking time it can become too crusty.
-
This is excellent. My son says they are for him and me only. He wants me to hide them from everyone else. My 5 year old granddaughter wants to know when I am going to make them again. A recipe anyone can make but watch the cooking time it can become too crusty.
-
Absolutely Delicious! These were very easy to prepare! Great way to top off Thanksgiving. Thank you for the recipe!
-
Absolutely Delicious! These were very easy to prepare! Great way to top off Thanksgiving. Thank you for the recipe!
-
Yum, yum, yum! I did make a few changes: I baked both the crust and the bars 5 min longer (25 min for crust and 30 min for bars – but it was probably because of my oven) and I arranged pecan halves on top instead of mixing chopped pecans in the mix. I made these for an office pot luck and they were gone in minutes!
-
YUM! I like these way better than pecan pie because they aren’t SOOOO sweet. Even the pecan pie lovers that have had these liked them better than the pie itself!
-
YUM! I like these way better than pecan pie because they aren’t SOOOO sweet. Even the pecan pie lovers that have had these liked them better than the pie itself!
-
All the taste of pecan pie in the convenient form of a bar. Not much mess nor dishwashing, and all ingredients are either in your kitchen or in the nearest store (except in Belgium, where I live, where corn syrup is only avalaible in import!!!)
-
All the taste of pecan pie in the convenient form of a bar. Not much mess nor dishwashing, and all ingredients are either in your kitchen or in the nearest store (except in Belgium, where I live, where corn syrup is only avalaible in import!!!)
-
This is one of my favorite recipes to serve to guests. Everyone always loves these. I cut them into small squares and serve them in paper cupcake baking cups b/c they can be a little sticky.
-
This is one of my favorite recipes to serve to guests. Everyone always loves these. I cut them into small squares and serve them in paper cupcake baking cups b/c they can be a little sticky.
-
These were really SOO good. Made them for a family dinner get-together and although none of the kids touched them (there were 3 other desserts) the adults–and especially Grandpa–loved them! I added a few pecans because I thought it seemed too saucy.
-
These were really SOO good. Made them for a family dinner get-together and although none of the kids touched them (there were 3 other desserts) the adults–and especially Grandpa–loved them! I added a few pecans because I thought it seemed too saucy.
-
EXCELLENT! DO NOT OVERBAKE. TRY TO MIX GENTLY TO AVOID BUBBLES. NEXT TIME I’LL TRY USING BIGGER PECAN PIECES.
-
EXCELLENT! DO NOT OVERBAKE. TRY TO MIX GENTLY TO AVOID BUBBLES. NEXT TIME I’LL TRY USING BIGGER PECAN PIECES.
-
This has to be the best recipe out there! My office insists that I make them. The new Reynold’s Wrap Easy Release Foil works well to help get them out of the pan when the carmel sticks to the edge of your pan.
The bars freeze well too!
-
These were dynamite!!! Thanks so much!
-
These were dynamite!!! Thanks so much!
-
Wow, very tasty and pretty basic recipe. No problems here. Everyone loved them. Will definitely make again.
-
Wow, very tasty and pretty basic recipe. No problems here. Everyone loved them. Will definitely make again.
-
This was a big hit on Thanksgiving. Thanks for the recipe.
-
These were so yummy! Try them heated with vanilla ice cream as well!
-
These were so yummy! Try them heated with vanilla ice cream as well!
-
These were really good. I liked having pecan pie in bar form. I did find, however, that I needed to cook the crust much longer than specified in the recipe so that it didn’t taste raw. And since this was my first time making them the edges got really chewy since I cooked them longer to get the crust right. Otherwise, very tasty.
-
These were really good. I liked having pecan pie in bar form. I did find, however, that I needed to cook the crust much longer than specified in the recipe so that it didn’t taste raw. And since this was my first time making them the edges got really chewy since I cooked them longer to get the crust right. Otherwise, very tasty.
-
These were very yummy! I definitely recommend these for pecan pie lovers!
-
These were very yummy! I definitely recommend these for pecan pie lovers!
-
I would have given this five stars, but I did make a few revisions. I used salted butter instead of margarine, and substituted brown sugar for half of the white sugar (in the filling mixture). Also, I toasted the pecans at about 300 degrees for about 10 minutes or so to bring out the flavor (watch them close so they don’t burn!), then tossed them with about 1/2 TBSP of salted butter before I added them to the filling mixture. I took these to a bake sale at my son’s school and got rave reviews! I am a big pecan pie fan and I think I like these even better than the pie! I will be making these often!
-
I would have given this five stars, but I did make a few revisions. I used salted butter instead of margarine, and substituted brown sugar for half of the white sugar (in the filling mixture). Also, I toasted the pecans at about 300 degrees for about 10 minutes or so to bring out the flavor (watch them close so they don’t burn!), then tossed them with about 1/2 TBSP of salted butter before I added them to the filling mixture. I took these to a bake sale at my son’s school and got rave reviews! I am a big pecan pie fan and I think I like these even better than the pie! I will be making these often!
-
These are the BEST!!! I have made them several times for holiday pot lucks, and everyone just raves about them.
-
These are the BEST!!! I have made them several times for holiday pot lucks, and everyone just raves about them.
-
WOW!! These are very good. I made the mistake of being too eager and slicing into them when they were still warm (out of the oven for an hour). They were so runny I thought there was no way they would stiffen up. Somehow they did. I recommend making them a day of two ahead of time, they seem to get better with age.
-
WOW!! These are very good. I made the mistake of being too eager and slicing into them when they were still warm (out of the oven for an hour). They were so runny I thought there was no way they would stiffen up. Somehow they did. I recommend making them a day of two ahead of time, they seem to get better with age.
-
These bars are SOOOO very good!!! I tried another recipe and it did not taste like pecan pie. These, however, do. These would be a great give-away Christmas cookie. Very easy to make also. I used Splenda for the sugar and would not know the difference. Yum!
-
Everyone loved these! My husbands “pro baker Grndmother” asked me for the recipe!
-
Everyone loved these! My husbands “pro baker Grndmother” asked me for the recipe!
-
This was good, but not as good as pecan pie. I was disappointed in the crust. It was too thick and “flourey” tasting. The filling was nice. Made it for a club meeting in my home. There was a lot left over. The ladies much preferred the pumpkin cream cheese dessert from this site.
-
This was good, but not as good as pecan pie. I was disappointed in the crust. It was too thick and “flourey” tasting. The filling was nice. Made it for a club meeting in my home. There was a lot left over. The ladies much preferred the pumpkin cream cheese dessert from this site.
-
Awesome!!!! I did have to bake mine in a 9×13 pan but it still was wonderful. My husband said, “That pecan stuff isn’t too bad.” That’s a top compliment from him. I plan to make this for a Thanksgiving get together.
-
Awesome!!!! I did have to bake mine in a 9×13 pan but it still was wonderful. My husband said, “That pecan stuff isn’t too bad.” That’s a top compliment from him. I plan to make this for a Thanksgiving get together.
-
I have made these several times now and they are absolutely awsome! Always great, especially the next day!)
-
I have made these several times now and they are absolutely awsome! Always great, especially the next day!)
-
Sinfully rich and delicious. Just like the old-fashioned pie, except serves more!
-
Sinfully rich and delicious. Just like the old-fashioned pie, except serves more!
-
My teenage daughter prepared this recipe on Thanksgiving morning. We didn’t have the 10 x 15 jelly roll pan so she used a regular 9 x 13 cake pan and a round, 1 layer cake pan, which worked fine.
She assembled the bars easily, and didn’t make any substitutions with the recipe. We waited a few hours to cut them so they would set properly. They were a little goo-ier than your average bar, but they tasted so wonderful no one complained. We’ll definitely keep this recipe.
-
My teenage daughter prepared this recipe on Thanksgiving morning. We didn’t have the 10 x 15 jelly roll pan so she used a regular 9 x 13 cake pan and a round, 1 layer cake pan, which worked fine.
She assembled the bars easily, and didn’t make any substitutions with the recipe. We waited a few hours to cut them so they would set properly. They were a little goo-ier than your average bar, but they tasted so wonderful no one complained. We’ll definitely keep this recipe.
-
These bars taste wonderful and once cooled, they cut beautifully. My only problem with them was that in a 10×15 pan, they ran over the edges and made a mess of my oven. The sticky goop was enough to make me throw away my cookie sheet! Use a larger pan, or less filling. I did not use all of my filling and they still ran over.
-
Amazing!! I made these for thanksgiving this year and they were a huge hit. Everyone asked to take some home. By the end of the day there was not one single bar left. I did manage to get one bite of one bar and I have to admit they are really really good. Will make again and again.
-
Amazing!! I made these for thanksgiving this year and they were a huge hit. Everyone asked to take some home. By the end of the day there was not one single bar left. I did manage to get one bite of one bar and I have to admit they are really really good. Will make again and again.
-
I’ve made these for every holiday gathering two years running and they are a HUGE hit!! A great substitute for traditional pecan pie and a perfect make-ahead recipe! Thank you Marietta!!!
-
I’ve made these for every holiday gathering two years running and they are a HUGE hit!! A great substitute for traditional pecan pie and a perfect make-ahead recipe! Thank you Marietta!!!
-
These tasted fantastic (sweet and gooey – just how we like it!) but they REALLY stuck to the baking tray, even though I greased it well! I will definitely make again but will line the tray with foil or baking parchment. Thanks for the recipe, Marietta!
-
These tasted fantastic (sweet and gooey – just how we like it!) but they REALLY stuck to the baking tray, even though I greased it well! I will definitely make again but will line the tray with foil or baking parchment. Thanks for the recipe, Marietta!
-
These were really fantastic! I made a few changes – I substituted bwon sugar fro teh white sugar in the crust and used unsalted butter instead of margarine. In the “gooey” part, I only used 1/2 c. white sugar and 1/2 c. brown sugar. Just about everyone said “These are perfect – not too sweet at all!” I highly recommend them!
-
These were really fantastic! I made a few changes – I substituted bwon sugar fro teh white sugar in the crust and used unsalted butter instead of margarine. In the “gooey” part, I only used 1/2 c. white sugar and 1/2 c. brown sugar. Just about everyone said “These are perfect – not too sweet at all!” I highly recommend them!
-
Taste great, jut very sticky to bottom of pan, make sure you are generous with butter or grease.
-
Taste great, jut very sticky to bottom of pan, make sure you are generous with butter or grease.
-
Fabulous recipe. I made this for Thanksgiving and everyone RAVED about it. I’ve passed this recipe on to several people. Thanks for sharing!
-
Fabulous recipe. I made this for Thanksgiving and everyone RAVED about it. I’ve passed this recipe on to several people. Thanks for sharing!
-
Delicious! I made this 1st for Thanksgiving and already have many requests for Christmas. My only problem is that the filling ran over the edges of my jellyroll pan. My husband is in love, he said it is his new favorite treat.
-
Delicious! I made this 1st for Thanksgiving and already have many requests for Christmas. My only problem is that the filling ran over the edges of my jellyroll pan. My husband is in love, he said it is his new favorite treat.
-
yum yum! these were great, I’ve had many requests for them. The key to clean up is definitely to line your pan with foil! I used a 10×15 pyrex baking dish and had no problems with spillover (higher sides than a jelly roll pan), but I did lengthen the baking time on the crust and the final dessert by about 10 mintues each (due to the thick glass rather than thin metal). The second time I made them i decreased the butter in the crust to 3/4 cup, but it seemed like it cracked more and the filling seeped down in places, not disasterous by any means, but i dont think i’ll do it that way again…just live with the fact that this is NOT a diet dessert!! 🙂
-
yum yum! these were great, I’ve had many requests for them. The key to clean up is definitely to line your pan with foil! I used a 10×15 pyrex baking dish and had no problems with spillover (higher sides than a jelly roll pan), but I did lengthen the baking time on the crust and the final dessert by about 10 mintues each (due to the thick glass rather than thin metal). The second time I made them i decreased the butter in the crust to 3/4 cup, but it seemed like it cracked more and the filling seeped down in places, not disasterous by any means, but i dont think i’ll do it that way again…just live with the fact that this is NOT a diet dessert!! 🙂
-
These are absolutely the BEST pecan pie bars I’ve ever had!!! They came out perfectly and tasted fantastic!
-
Couldn’t stop eating them, this recipe is a winner!
-
Couldn’t stop eating them, this recipe is a winner!
-
very easy and yummy!! i was short on corn syrup and made up the difference with honey..Still good and rich…kinda sticky when storing though…i recommend keeping in frig
-
These turned out really great, much to my surprise! I substituted a half cup of maple syrup and honey since I ran out of Karo syrup, and it added more diverse flavor.
-
These turned out really great, much to my surprise! I substituted a half cup of maple syrup and honey since I ran out of Karo syrup, and it added more diverse flavor.
-
Took these to my grandmother’s house for Christmas eve. My cousins loved them. I didn’t have a jellyroll pan, so I substituted a 10X13 pan instead. Since the pan was smaller, the bars turned out thicker than they should have, and therefore were runnier than I had expected. None of my family seemed to mind eating these with a fork instead of their fingers. If I use the smaller pan again, I’ll split the ingredients into 2 pans so that the bars will set better.
-
This recipe tasted really good. My only problem was that it seemed like there was too much crust–my pecan layer got a little messy because there wasn’t enough room after I had the crust in the pan. I even measured the pan…next time I’ll either use a bigger pan or I won’t put all the crust mixture in.
-
5* for taste, but inspite of extra baking time, my filling did not set up, filling was all runny. Used a 10×13 pan, otherwise followed the directions exactly. Had a great taste.
-
5* for taste, but inspite of extra baking time, my filling did not set up, filling was all runny. Used a 10×13 pan, otherwise followed the directions exactly. Had a great taste.
-
These disappeared like magic – sooooo good! Meri
-
These disappeared like magic – sooooo good! Meri
-
These Pecan Bars are so awesome! I made these for my mom and brother. I personally dont like pecans but I enjoyed making these very much. I used people’s advice and I baked the pecans first for 10 minutes at 300 degrees. It brought out the flavor more. And then tossed them in a little butter, then add to filling mix. I cut the recipe in half and then in half again because it was only my mom and brother eating it! It was gone before the night was over…haha.. Enjoy!!!
-
I didn’t have enough pecans so I added chopped walnuts to make up the difference. It turned out great. I brought these to a party at the school where I work and they were a big hit. I used butter instead of margarine for a better flavor.
-
These turned out so good. I toasted my pecans for a few minutes before adding them, and I didn’t bother chopping them. Also, I lined my pan with foil and then greased the foil, and had no trouble removing them from the pan. I absolutely love pecan pie, but often find that it is made too thick and is thus overly sweet and rich. These were the perfect solution. Not too thin, not too thick. The crust was really nice and buttery an excellent texture, and the filling was perfectly gooey and sweet. Everything about these was great. I got 32 quite large bars out of mine, and they disappeared pretty quickly! I’ll be making these again!
-
These turned out so good. I toasted my pecans for a few minutes before adding them, and I didn’t bother chopping them. Also, I lined my pan with foil and then greased the foil, and had no trouble removing them from the pan. I absolutely love pecan pie, but often find that it is made too thick and is thus overly sweet and rich. These were the perfect solution. Not too thin, not too thick. The crust was really nice and buttery an excellent texture, and the filling was perfectly gooey and sweet. Everything about these was great. I got 32 quite large bars out of mine, and they disappeared pretty quickly! I’ll be making these again!
-
Wonderful! They were a big hit at the family reunion! Made a huge mess in the oven though.
-
Wonderful! They were a big hit at the family reunion! Made a huge mess in the oven though.
-
These are very yummy! We’ve been eating these for breakfast, lunch, and dinner. I store them in the fridge and love how they taste cold. The only change I made to the ingredients was that I included some walnuts with the pecans, since I didn’t have enough pecans. I lined my pan with foil and sprayed it with cooking spray, and didn’t have any trouble taking the bars off, although I had to be careful not to tear the foil. Next time I make these, I will try using some dark corn syrup and some brown sugar for a richer, darker flavor — although as is, they are still so good.
-
These are very yummy! We’ve been eating these for breakfast, lunch, and dinner. I store them in the fridge and love how they taste cold. The only change I made to the ingredients was that I included some walnuts with the pecans, since I didn’t have enough pecans. I lined my pan with foil and sprayed it with cooking spray, and didn’t have any trouble taking the bars off, although I had to be careful not to tear the foil. Next time I make these, I will try using some dark corn syrup and some brown sugar for a richer, darker flavor — although as is, they are still so good.
-
This was great. I did not have a jelly roll pan, so I changed the serving from 36 to 24 (all measurements changed nicely except the 4 eggs which equaled to 2 and 3/4. I just used 3 eggs.) I made in a 9 x 13 pan and cooked at same temp and time. Everything set and tasted wonderful. I also lined the pan with parchment paper to prevent sticking.
-
This recipe is excellent! It makes enough to share and to keep. I love pecan pie and this is a great easy way to get the same great taste.
-
This recipe is excellent! It makes enough to share and to keep. I love pecan pie and this is a great easy way to get the same great taste.
-
So delicious and easy! Sure to be in heavy rotation at my house. I used the double-wide nonstick aluminum foil to line my pan to create about an inch lip around all the edges. The filling would have spilled over otherwise and made a colossal mess. Plus clean up was a breeze afterward. Great recipe!
-
So delicious and easy! Sure to be in heavy rotation at my house. I used the double-wide nonstick aluminum foil to line my pan to create about an inch lip around all the edges. The filling would have spilled over otherwise and made a colossal mess. Plus clean up was a breeze afterward. Great recipe!
-
YUM! Made them for a crowd for Thanksgiving, I didn’t hear one bad thing about them 🙂 I toasted the pecans for 7 minutes in the oven before adding them to bring out the flavor.
-
Made the bars for Thanksgiving and everyone raved how good they were. I think they are easy to make, and like these better then pecan pie. Its a definate keeper. Its a great recipe Marietta, Thanks for submitting it.
-
Made the bars for Thanksgiving and everyone raved how good they were. I think they are easy to make, and like these better then pecan pie. Its a definate keeper. Its a great recipe Marietta, Thanks for submitting it.
-
very good. very sticky. I used wax paper underneath for ease of removal. I will make again.
-
very good. very sticky. I used wax paper underneath for ease of removal. I will make again.
-
crust of bar is great. really needsto sit overnight before cutting.
-
crust of bar is great. really needsto sit overnight before cutting.
-
This recipe is fantastic. I made these for Thanksgiving at my in-laws, and they were a hit. My mother-in-law asked me to make them again for Christmas. My husband, who refuses sweets to eat healthy, could not keep his hands away.
-
This recipe is fantastic. I made these for Thanksgiving at my in-laws, and they were a hit. My mother-in-law asked me to make them again for Christmas. My husband, who refuses sweets to eat healthy, could not keep his hands away.
-
good crust, good taste. Used both karo and honey, yummy! didn’t get quite set–maybe more egg needed?
-
good crust, good taste. Used both karo and honey, yummy! didn’t get quite set–maybe more egg needed?
-
I’ve made these bars twice and I’m still not sure they’re a good substitute for Pecan Pie. The first batch “boiled over” in my oven, so the second time through I cut the flour to 2-1/2 cups. The mixture stayed in the pan, but the edges were still over-cooked. I did have requests for the recipe, though.
-
I’ve made these bars twice and I’m still not sure they’re a good substitute for Pecan Pie. The first batch “boiled over” in my oven, so the second time through I cut the flour to 2-1/2 cups. The mixture stayed in the pan, but the edges were still over-cooked. I did have requests for the recipe, though.
-
So good & super easy to make! I made these for Thanksgiving instead of the usual pie & it was a huge hit!
-
So good & super easy to make! I made these for Thanksgiving instead of the usual pie & it was a huge hit!
-
These came out incredible. I (yet again) cut the recipe in half to fit an 8 inch square pan. Due to a minor oversight, I ended up using equal parts light and dark corn syrup, and i think they really couldn’t taste better. These were gooey-licious and crunchy, and the crust got a bit of crispness after a day. These are a definite keeper.
-
I just got done making these for my grandma and uncle who are big pecan pie fans. They turned out great. I would not change a thing!!!
-
I just got done making these for my grandma and uncle who are big pecan pie fans. They turned out great. I would not change a thing!!!
-
First, I opted not to use a jelly roll pan as so many said it made a mess. I used a 9 x 13 pan, used a lot of cooking spray and did a fast crust by using 1 1/2 roll up dairy case pie crusts. The round crusts had to be manipulated a bit, but it worked out fine. They went about 1/2 way up the side of the pan. I prebaked the crust for about 10 minutes. The filling fit perfectly, and I also added a couple of handfuls of chocolate chips to the top! ( don’t add too many, or you will lose the pecan pie flavor!)
The filling did not leak at all, and the crust lifted easily from the bottom of the pan! Because the volume of filling was deep, I cooked it in a 325 convection oven for considerably longer than the recipe stated.
Yummy! Fabulous! -
First, I opted not to use a jelly roll pan as so many said it made a mess. I used a 9 x 13 pan, used a lot of cooking spray and did a fast crust by using 1 1/2 roll up dairy case pie crusts. The round crusts had to be manipulated a bit, but it worked out fine. They went about 1/2 way up the side of the pan. I prebaked the crust for about 10 minutes. The filling fit perfectly, and I also added a couple of handfuls of chocolate chips to the top! ( don’t add too many, or you will lose the pecan pie flavor!)
The filling did not leak at all, and the crust lifted easily from the bottom of the pan! Because the volume of filling was deep, I cooked it in a 325 convection oven for considerably longer than the recipe stated.
Yummy! Fabulous! -
2 words: Big Mess! I am learning very quickly to read these reviews before attempting anything! These bars boiled over onto the bottom of the oven; it’s a miracle the smoke alarms didn’t go off! I will definitely be using a 9×13 pan next time instead. But they tasted great! Now I’m off to clean the oven…
-
2 words: Big Mess! I am learning very quickly to read these reviews before attempting anything! These bars boiled over onto the bottom of the oven; it’s a miracle the smoke alarms didn’t go off! I will definitely be using a 9×13 pan next time instead. But they tasted great! Now I’m off to clean the oven…
-
This was a HUGE Hit!!! However, after reading the other reviews I decided to bake my bars in a 9×13 glass dish, didn’t use all the crust mix, used plenty of no stick on the glass pan and this worked out really good!! I baked the crust for 30 minutes and this was perfect and baked the filling for 30 minutes also.. This was a HUGE hit at work and I will be making them again soon!!!
-
I had a tough time with this one. Following suggestions from reviews, I used a 9×13 pan, but it made the whole thing “too thick” and by the time the middle was done, the edges were petrified. They taste good in the center though. I might try again using a bigger pan, but I’m worried about the boil over mess in my oven that some reviewers reported.
-
I had a tough time with this one. Following suggestions from reviews, I used a 9×13 pan, but it made the whole thing “too thick” and by the time the middle was done, the edges were petrified. They taste good in the center though. I might try again using a bigger pan, but I’m worried about the boil over mess in my oven that some reviewers reported.
-
VERY good. I followed the reviewer’s suggestion of changing servings to 24 servings in order to get correct ingrediant amounts for a 9×13 pan. It worked perfectly. I also used half butter, half margarine in the crust, and all butter in the topping. Very tasty and rich.
-
VERY good. I followed the reviewer’s suggestion of changing servings to 24 servings in order to get correct ingrediant amounts for a 9×13 pan. It worked perfectly. I also used half butter, half margarine in the crust, and all butter in the topping. Very tasty and rich.
-
Wow was this good! I don’t even like pecan pie but I made these for Thanksgiving because it looked easier and my family likes pecan pie. I tried a small piece and WOW! I will definitely make these again. They were a huge hit. Like the other reviews stated, I scaled the recipe down to 24 servings and made this in a 9×13 pan. Used lots of no stick spray and they came out of the pan no problem.
-
Nice texture, fairly easy. Make sure to line or grease your pan very, very well!
-
Nice texture, fairly easy. Make sure to line or grease your pan very, very well!
-
Great, I also changed the servings and baked in a glass 9×13. Wonderful.
-
Great, I also changed the servings and baked in a glass 9×13. Wonderful.
-
I followed the advice of the other reviews and reduced the serving amount to 24 and cooked these in a 9 x 13 glass dish. The turned out FANTASTIC! The crust was awesome and the filling was yummy!
Tip – be sure that you keep your butter ice cold and do not handle the dough for the crust very much to make sure that your crust is great!
-
I followed the advice of the other reviews and reduced the serving amount to 24 and cooked these in a 9 x 13 glass dish. The turned out FANTASTIC! The crust was awesome and the filling was yummy!
Tip – be sure that you keep your butter ice cold and do not handle the dough for the crust very much to make sure that your crust is great!
-
Let me share my thoughts on this really great pecanpie bars. First, you have to have the right size jelly roll pan! I used a 12X18 inch dark metal pan. I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it ‘leaks’ it WILL stick! But not where the paper is covered.) DO NOT GREASE/BUTTER PAPER! Since, my pan was dark, I lowered the temperature to 325. And I did not have any boil-over.
Now, here is how I ‘tweaked’ the recipe. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. Then sprinkle into pan and press firmly making as even as possible. Since the filling was similar to my pecan pie recipe, I used 5 eggs, increased pecans to 3 cups, threw in a handful of left-over chocolate chips that I had on hand. I baked the crust 15 minutes; then put on the filling and baked it 27 minutes (electric oven). These are truly a “keeper” and were enjoyed by family. But if your pan is not large enough, please stick to the others who used a 9X13 pan. Either way, I don’t think you will be disappointed. But do use the parchment paper, it makes a big difference. -
Let me share my thoughts on this really great pecanpie bars. First, you have to have the right size jelly roll pan! I used a 12X18 inch dark metal pan. I lined the pan with parchment paper (Make sure it goes up on all four sides, if not and it ‘leaks’ it WILL stick! But not where the paper is covered.) DO NOT GREASE/BUTTER PAPER! Since, my pan was dark, I lowered the temperature to 325. And I did not have any boil-over.
Now, here is how I ‘tweaked’ the recipe. In the crust I used real butter and had it soft, I used 1/2 cup packed light brown sugar, instead of white;omit the salt. Then sprinkle into pan and press firmly making as even as possible. Since the filling was similar to my pecan pie recipe, I used 5 eggs, increased pecans to 3 cups, threw in a handful of left-over chocolate chips that I had on hand. I baked the crust 15 minutes; then put on the filling and baked it 27 minutes (electric oven). These are truly a “keeper” and were enjoyed by family. But if your pan is not large enough, please stick to the others who used a 9X13 pan. Either way, I don’t think you will be disappointed. But do use the parchment paper, it makes a big difference. -
I made this without any substitutions. They were very good but for some reason the filling didn’t set up. I’ve never tried pecan pie before so I’m not sure why. I wanted something you can hold in your had but we had to eat it with a fork. I will probably make this again, hopefully next time it will be firmer.
-
I made this without any substitutions. They were very good but for some reason the filling didn’t set up. I’ve never tried pecan pie before so I’m not sure why. I wanted something you can hold in your had but we had to eat it with a fork. I will probably make this again, hopefully next time it will be firmer.
-
A very good pecan pie bar recipe. It is quite different in taste from the one I am used to but I am glad I tried it. I also cut the recipe to 24 servings and baked it in a 9X13 glass dish. I baked it longer than the recipe called for maybe about 35 minutes. I put it in the refrigerator after it cooled because I thought it was not going to set up. I took it out of the frig the morning I served them and they were fine. They taste just like pecan pie. I will definitely make this again. Thanks to the other reviewer who suggested the changes I made.
-
A very good pecan pie bar recipe. It is quite different in taste from the one I am used to but I am glad I tried it. I also cut the recipe to 24 servings and baked it in a 9X13 glass dish. I baked it longer than the recipe called for maybe about 35 minutes. I put it in the refrigerator after it cooled because I thought it was not going to set up. I took it out of the frig the morning I served them and they were fine. They taste just like pecan pie. I will definitely make this again. Thanks to the other reviewer who suggested the changes I made.
-
Very rich! Need to cut them into bite size pieces…very yummy!
-
Very rich! Need to cut them into bite size pieces…very yummy!
-
Excellent recipe! I cater, and my clients asked me to keep these in regular rotation.
Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of margarine.
I suggest using the large disposable foil pans found at Sam’s Club or Wal-Mart. There is no run-over or clean-up required. Pam eliminates sticking troubles.
I did bake the crust for 20 minutes, per the recipe. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon).
To test for doneness, gently shake the pan. If the filling jiggles, keep baking. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. You don’t want to cook them until there is no movement. At that point, they’ll be too dry. When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. Don’t worry about the crunchy edges. As with brownies, lots of people like the crunchy edge. The center is still nice and gooey, yet not requiring utensils or a napkin.
Also, don’t be worried by the texture of the crust when you’re mixing it. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency.
-
Excellent recipe! I cater, and my clients asked me to keep these in regular rotation.
Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of margarine.
I suggest using the large disposable foil pans found at Sam’s Club or Wal-Mart. There is no run-over or clean-up required. Pam eliminates sticking troubles.
I did bake the crust for 20 minutes, per the recipe. After topping with the filling, I baked the bars for 45 minutes, rotating the pan halfway through the baking time to ensure even cooking. There is no way that these bars could be cooked in 25 minutes, per the recipe (unless you expect to eat the bars with a spoon).
To test for doneness, gently shake the pan. If the filling jiggles, keep baking. If you get just a slight bit of movement at the center, the bars are ready to be taken out of the oven. You don’t want to cook them until there is no movement. At that point, they’ll be too dry. When the bars are done cooking, cool on the counter for about 30 minutes before refrigerating for at least 4 hours, or overnight. Don’t worry about the crunchy edges. As with brownies, lots of people like the crunchy edge. The center is still nice and gooey, yet not requiring utensils or a napkin.
Also, don’t be worried by the texture of the crust when you’re mixing it. It seems too crumbly, but once it cooks and the filling is poured on top, it is a wonderful buttery shortbread consistency.
-
This recipe was fantastic! I read other’s comments and decided to keep the serving size as directed by the recipe. However, I did line the jelly roll pan with foil and made the sides of the foil about 1/2 inch higher than the pan to prevent it from boiling over.
I would highly recommed this recipe.
-
This recipe was fantastic! I read other’s comments and decided to keep the serving size as directed by the recipe. However, I did line the jelly roll pan with foil and made the sides of the foil about 1/2 inch higher than the pan to prevent it from boiling over.
I would highly recommed this recipe.
-
Loved these bars, I increased the recipe to 48 servings and made it in 2 9 by 13 aluminum pans. They were perfect didn’t change anything.
-
Loved these bars, I increased the recipe to 48 servings and made it in 2 9 by 13 aluminum pans. They were perfect didn’t change anything.
-
Delicious! Made these for my boyfriend’s birthday today and my family almost ate all of them before he could get one! Pretty simple. Followed suggestions to cut down to 24 bar serving size. Added some chopped chocolate to some and very rich. Definitely a keeper!!!! My dad’s new favorite dessert!!!
-
Delicious! Made these for my boyfriend’s birthday today and my family almost ate all of them before he could get one! Pretty simple. Followed suggestions to cut down to 24 bar serving size. Added some chopped chocolate to some and very rich. Definitely a keeper!!!! My dad’s new favorite dessert!!!
-
This bar is a chewier miniature version of the classic pie – delicious and great for when you need to make a lot of cookies at one time. (They are fairly rich so I cut them small and get at least 50 or so out of one batch.)
The recipe is great as is, but cutting half of the granulated sugar and replacing it with brown sugar worked well too. *Line your jelly roll with non-stick aluminum foil and a little PAM for easy cleanup. -
This bar is a chewier miniature version of the classic pie – delicious and great for when you need to make a lot of cookies at one time. (They are fairly rich so I cut them small and get at least 50 or so out of one batch.)
The recipe is great as is, but cutting half of the granulated sugar and replacing it with brown sugar worked well too. *Line your jelly roll with non-stick aluminum foil and a little PAM for easy cleanup. -
This recipe was great I baked the bars in a 9×13 pan In the filling I added 1 cup brown sugar and 1/2 cup white sugar instead of all white sugar. Next time I will probably add 1/4 cup bourbon to make it more like a real bourbon pecan pie! Otherwise they taste just like pecan pie. Even my fiance loved them!
-
This recipe was great I baked the bars in a 9×13 pan In the filling I added 1 cup brown sugar and 1/2 cup white sugar instead of all white sugar. Next time I will probably add 1/4 cup bourbon to make it more like a real bourbon pecan pie! Otherwise they taste just like pecan pie. Even my fiance loved them!
-
This is a great recipe and a nice alternative to pecan pie. Very rich, with a buttery crust. I also used half brown sugar in the filling and that worked great. I noted another reviewer’s comment about a longer baking time, though my time was not quite as long. It might have to do with actual oven temp, so I’d say check at 25 minutes and then every few minutes after that..otherwise it could quickly get overdone. Mine took about 35 minutes and it was perfectly done.
-
This is a great recipe and a nice alternative to pecan pie. Very rich, with a buttery crust. I also used half brown sugar in the filling and that worked great. I noted another reviewer’s comment about a longer baking time, though my time was not quite as long. It might have to do with actual oven temp, so I’d say check at 25 minutes and then every few minutes after that..otherwise it could quickly get overdone. Mine took about 35 minutes and it was perfectly done.
-
Yum, I had to use 1/2 cup honey, because I didn’t have enough corn syrup. I think the only change the honey did was make it a little chewier. Great taste!
-
Yum, I had to use 1/2 cup honey, because I didn’t have enough corn syrup. I think the only change the honey did was make it a little chewier. Great taste!
-
These were delicious. The best pecan bars I have ever had.
-
These were delicious. The best pecan bars I have ever had.
-
These were very good! For the corn syrup, I used half dark, half white. Very rich and yummy!
-
These were very good! For the corn syrup, I used half dark, half white. Very rich and yummy!
-
I didn’t have a 10×15 pan on hand, so I took the advice of another reviewer and made 2/3 the recipe (24 servings) in a 9×13 glass pan, using 3 eggs. They smelled amazing baking and the filling is delicious–just like a classic pecan pie, but a LOT easier. I did have to add about 10 minutes onto the baking time till the filling set completely, but that was probably because I changed the recipe’s proportions. I made these today for a party tomorrow and sampled the bars while plating them…I hope everyone likes them as much as I do!
-
I didn’t have a 10×15 pan on hand, so I took the advice of another reviewer and made 2/3 the recipe (24 servings) in a 9×13 glass pan, using 3 eggs. They smelled amazing baking and the filling is delicious–just like a classic pecan pie, but a LOT easier. I did have to add about 10 minutes onto the baking time till the filling set completely, but that was probably because I changed the recipe’s proportions. I made these today for a party tomorrow and sampled the bars while plating them…I hope everyone likes them as much as I do!
-
This taste just like good ‘ole pecan pie. But much easier!
-
This taste just like good ‘ole pecan pie. But much easier!
-
I served these at a dinner party last night and everybody complemented me. We really like these and to me they’re better than pecan pie itself.
-
I served these at a dinner party last night and everybody complemented me. We really like these and to me they’re better than pecan pie itself.
-
These were excellent! I changed the recipe to only make 24, and cooked in a 9 by 13 glass pan. I sprayed it with cooking spray, and they came out no problem! I also used half white sugar and half brown sugar, and I also used twice the pecans called for because we loooove pecans. The crust was pretty thick; next time I make them, I’ll probably half it for less of a doughy taste and more of the delicious topping. I think I cooked them about 5 minutes too long because they weren’t quite as gooey as I’d hoped for, but hey, my mistake! They DEFINITELY get better the longer they’re around. We finished up the pan on the third day, and that’s when they were at their best. This recipe is definitely a keeper!
-
These were excellent! I changed the recipe to only make 24, and cooked in a 9 by 13 glass pan. I sprayed it with cooking spray, and they came out no problem! I also used half white sugar and half brown sugar, and I also used twice the pecans called for because we loooove pecans. The crust was pretty thick; next time I make them, I’ll probably half it for less of a doughy taste and more of the delicious topping. I think I cooked them about 5 minutes too long because they weren’t quite as gooey as I’d hoped for, but hey, my mistake! They DEFINITELY get better the longer they’re around. We finished up the pan on the third day, and that’s when they were at their best. This recipe is definitely a keeper!
-
These were so good! Better the first day as top was a bit crunchy, after that they got a bit soft. I halved the recipe and made it in a 9×12 food service type jelly roll pan. I was running out of sugar so I used about 1/4 C brown sugar to substitute for some of the white.
-
These were so good! Better the first day as top was a bit crunchy, after that they got a bit soft. I halved the recipe and made it in a 9×12 food service type jelly roll pan. I was running out of sugar so I used about 1/4 C brown sugar to substitute for some of the white.
-
This is a great recipe and everyone always asks for these. I cook the crust first, then add chocolate chips to them and let them melt and spread it, then the rest of the recipe. It’s great with chocolate!
-
This is a great recipe and everyone always asks for these. I cook the crust first, then add chocolate chips to them and let them melt and spread it, then the rest of the recipe. It’s great with chocolate!
-
Loved them.
-
Loved them.
:max_bytes(150000):strip_icc()/7642173-Caramel-Apple-Pie-Cookies-DDMFS-1x2-5353-bc59d99ce17c4703ac6621502f904f87.jpg)
:max_bytes(150000):strip_icc()/7775410-maple-pecan-blondies-ddmfs-1x2-5887-172913374c4c40288aa2bac6cb89bd90.jpg)
:max_bytes(150000):strip_icc()/7966411PBJFrenchToast_2x1-f9ec8ec52c6043b09c944d9aac7fd4a9.jpg)
:max_bytes(150000):strip_icc()/7693661_Pear-Galette-with-Ginger_Bibi_2x1-22c2f9844e6c4a44a41518b49183c9ef.jpg)
:max_bytes(150000):strip_icc()/7570645_Cherry-Cornmeal-Crumb-Bars_Kim_2x1-47a02d6f21f64bb2a6d87ccb03167b6d.jpg)
Leave feedback about this