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My review
Pecan Chewies
Tonya
"Pecans, brown sugar and butter makes for a chewy soft treat good anytime of the year."
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Ingredients
35 m servings 323 calsOriginal recipe yields 24 servings (24 bars)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
- Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
- Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
- Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.
Nutrition Facts
Per Serving: 323 calories; 17.2 g fat; 40.7 g carbohydrates; 3.8 g protein; 39 mg cholesterol; 256 mg sodium. Full nutrition
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Reviews
Read all reviews 4953 Ratings
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Most helpful positive review
11/8/2010
Came out perfect the first time. Soft and gooey while still warm, then deliciously chewy the next day. I didn't have self-rising flour so I added baking powder and salt (the standard cheat). Exc...
Most helpful critical review
11/5/2004
I don't know if I did something wrong, I followed everything word for word??? They tasted good but I had to use 1/4 cup more of butter because the batter was so dry. The batter is not spreadab...
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11/8/2010
Came out perfect the first time. Soft and gooey while still warm, then deliciously chewy the next day. I didn't have self-rising flour so I added baking powder and salt (the standard cheat). Exc...
11/5/2004
I don't know if I did something wrong, I followed everything word for word??? They tasted good but I had to use 1/4 cup more of butter because the batter was so dry. The batter is not spreadab...
11/5/2004
These are soo good!! Like a butter pecan brownie. 5 stars cause it's so easy to put together and because they are soo good!! My dough was crumbly too, I just worked it together with my hands a...
7/29/2008
In one word: YUM! These are simply scrumptious. I followed the recipe as written. Next time I think I will use a baking sheet to achieve slightly thinner bars. Tastes like the perfect combin...
3/21/2006
I love this recipe. Don't over cook the butter and sugar, just melt till all wet and stirring smoothly.
12/23/2006
This turned out horrible, but I gave it 3 stars since I might have been responsible for that! I used all-purpose flour instead of the required self-rising flour...I don't know if this was respon...