Great for the children and adults in the family. Originally submitted to ThanksgivingRecipe.com.

Recipe Summary

Servings:
48
Yield:
48 bars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.

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  • In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 20 minutes.

  • In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.

  • Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.

Nutrition Facts

175 calories; protein 1.9g 4% DV; carbohydrates 23g 7% DV; fat 9.1g 14% DV; cholesterol 25.7mg 9% DV; sodium 71.6mg 3% DV. Full Nutrition

Reviews (159)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2006
Excellent taste and very easy to make! I was a little worried because they did get a little hard around the edges and it overflowed into my oven when I baked them...but I read in previous reviews that it had happened to other people so that was a relief! I baked them then let them cool then covered them and cut them the next day. They were so great! Rave reviews from everyone at my party! When you're pouring the filling over the crust it looks like it will be too much but it works just great! Will use a disposable pan next time because of the overflow. GREAT RECIPE!!! Read More
(113)

Most helpful critical review

Rating: 3 stars
02/14/2011
My family liked these but I found them a little runny and sticky the next day. It was like the topping ingredients started separating while it sat over night. Read More
(2)
191 Ratings
  • 5 star values: 147
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
10/02/2006
Excellent taste and very easy to make! I was a little worried because they did get a little hard around the edges and it overflowed into my oven when I baked them...but I read in previous reviews that it had happened to other people so that was a relief! I baked them then let them cool then covered them and cut them the next day. They were so great! Rave reviews from everyone at my party! When you're pouring the filling over the crust it looks like it will be too much but it works just great! Will use a disposable pan next time because of the overflow. GREAT RECIPE!!! Read More
(113)
Rating: 5 stars
12/19/2005
These are excellent - this is the third year I've made these for our annual choir party potluck and people were WAITING for them. A couple of things... I made 1/2 recipe which fit very nicely into my 8 x 11 pyrex pan. Made 24 nice large bars. I cooked for about 33-35 minutes unstead of 20 and allowed them to set up and cool before cutting - they were not at all runny. If making the recipe as called for in the large pan I'd do 40 minutes. Also I found that putting each bar on a small cupcake liner paper was very nice for serving them as they can be crumbly. Read More
(93)
Rating: 5 stars
02/18/2010
So so good. I use all butter as I refuse to cook with bake with or even eat the disgusting concoction known as margarine. I've made this twice already and it is so good. I'm a southern girl so I love me some pecan pie and this is just sinfully good. I use 2 1/2 cups pecan halves and I don't bother to chop them. I bake this in a 13x9 and reduce the temp just a little to 325. Also I don't cook the crust quite as long (15 min) and also the second round of bake time needs to be increased significantly. It is NOT done after just 25 minutes! Read More
(91)
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Rating: 5 stars
12/16/2006
I'm baking this recipe again this year for the holidays. Thought I had rated it but I hadn't. It's wonderful! I do bake it 15-20 minutes longer than stated and check it every five minutes. Also I use parchment paper on the bottom of the pan. Read More
(60)
Rating: 4 stars
12/02/2008
The amount of flour in this recipe should be 2 cups, not 3. Several recipes I have for this type of recipe only call for 2 cups. After incorporating that change the bars turned out delicious. Read More
(53)
Rating: 5 stars
08/04/2008
I have been making this recipe for years! Always a big hit anywhere I take them! I started lining my pan with foil and after they cool slide it out of the pan onto the counter and use a pizza cutter to slice. Read More
(45)
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Rating: 4 stars
11/24/2006
After reading reviews of these being too sweet and the dough not forming properly I made some changes to the original recipe and they came out really good in the end. I added a few drops of water to the crust ingredients which allowed it to form a dough. For the filling I also used 2/3 cup light corn syrup a little less than one cup of brown sugar and an ounce of unsweetened chocolate. Since I didn't have all of the pecans on hand I used a mixture of walnuts and almonds along with the pecans. The pan size requested in the recipe should have been slightly bigger as there was a small amount of crust and filling that remained which I ended up throwing away. Read More
(33)
Rating: 5 stars
12/26/2003
OUTSTANDING! I've had distrous results while trying to bake a pecan pie but these turned out to be incredible! Didn't have all the corn syrup I needed so substituted honey and maple syrup to make up the additional 3/4 cup and that substitute didn't seem to do anything to the recipe but perhaps make it more flavorful. The crust on these are to die for...buttery and sinful. I actually cooked the end product about 12 - 15 more and that didn't seem to do any damage either (I was paranoid about it "setting" due to my past pecan pie disasters!) though it did make the crust on the rim a little more chewy and crunchy (caramelized it a bit more--I actually liked that part better...). All in all a definite winner. One of the best dessert recipes I've used from allrecipes.....yum! Read More
(31)
Rating: 5 stars
11/18/2010
After reading the reviews and doing a bit of experimenting I think I have the final "tweaks" to make this the perfect recipe. Begin by using a bigger pan! The half sheet cake pan with sides is the perfect size...about 13" x 17" x 1 1/4"...no run over! You do have to press down the crust before baking but there seem to be just the rightr amount of crust for us. I traded out some of the white sugar for brown. 1 cup white sugar plus 1/2 cup dark sugar seems to work well. And one last change the cooking time. It is way off. I did mine for 45 minutes. It was just starting to bubble around the edges when I took it out this was also the time it started to brown up a bit. I was worried about how much this recipe yielded and if it would freeze well. I never got a chance to find out it went so quick! None of the problems of pecan pie and a protable size. I think this is going to be added to my Thanksgiving menu to cut and send home to sweeten up the leftovers! Excellent recipe - Thanks Marietta for sharing! Read More
(27)
Rating: 3 stars
02/14/2011
My family liked these but I found them a little runny and sticky the next day. It was like the topping ingredients started separating while it sat over night. Read More
(2)