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My review
Pecan Pie Bars I
MARIETA
"These pecan pie bars are great for the children and adults in any family."
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Ingredients
1 h 5 m servings 233 calsOriginal recipe yields 36 servings (3 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts
Per Serving: 233 calories; 12 g fat; 30.7 g carbohydrates; 2.5 g protein; 21 mg cholesterol; 118 mg sodium. Full nutrition
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Reviews
Read all reviews 444551 Ratings
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Most helpful positive review
5/6/2007
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 ...
Most helpful critical review
12/14/2012
This is a great idea, and serves many, but the crust is all wrong, it simply is not very good. I highly suggest you use my crust recipe instead. (2 cup flour. 1/2 cup powdered sugar (icing sugar...
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5/6/2007
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 ...
12/16/2006
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 (M...
10/8/2005
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 ma...
1/28/2004
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). ...
6/15/2006
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. T...
11/21/2003
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 ed...
6/25/2005
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 trou...
9/30/2006
VERY good. I followed the reviewer's suggestion of changing servings to 24 servings in order to get correct ingrediant amounts for a 9x13 pan. It worked perfectly. I also used half butter, ha...