Quick Pecan Pie Bars
Great for the children and adults in the family.
Great for the children and adults in the family.
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
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!!!
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.
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!
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.
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.
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.
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.
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!
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!
These were wonderful! Next time I'm going to use brown sugar for white, and cut back a little on the Karyo... the bars ooozed long after cooling and cutting. Messy and totally worth the calories!
These are wonderful! I lined the pan with parchment paper, but think the suggestion to line with foil and use a pizza cutter to slice sounds much better. To prevent them getting hard around the edges and undercooked in the middle, I altered the baking instructions: Toast the pecans for 5-8 minutes in the oven before baking the crust. Mix the crust as directed and place in oven. While the crust is cooking, melt 4 T butter (not 3 T margarine) in a heavy pan. Stir in sugar and salt. Mix together the beaten egg and corn syrup and stir into the hot sugar mixture. Cook over medium heat, stirring constantly, until mixture is hot but not thickened. Stir in vanilla and pecans and pour immediately over hot crust. Bake 15-20 minutes, until set in the middle.
I made these for Thanksgiving and they were gone the same day! Very delicious, just like pecan pie. However, I made it in a pan bigger than recommended and it still ran over in my oven. Next time I'm going to use a bigger pan. They're yummy!
Yummy Pecan Bars! I wanted a thicker bar so I made in an 9" x 13" pan and allowed more baking time - just make sure the filling only jiggles slightly before removal from oven and allow to cool completely. I used 1/2 brown sugar and 1/2 white sugar plus 1 T. of bourbon. If you love pecan pie, you would enjoy this. Thanks for sharing!
These are EXCELLENT!!! Made them for my SIL's family and they were a hit. Have made them a number of times since and everyone LOVES them. I use my large sided jelly roll pan and they come out very uniformly done. Smell delicious too! These are the best!
I made this last year and people liked it, but, for some reason, this year I made it for work and people are addicted to it. I think I let it cook a little bit longer this year so it had a harder consistancy. I definitly recommend this recipe. It's just like pecan pie but easier and less messy.
These were a big hit at Thanksgiving. Everyone preferred these over a traditional pecan pie. I used all butter. The only thing is that these definitely took longer than 25 minutes for them to set with my oven.
Made w/ brown sugar instead of white sugar and cut the recipe in half (using an 8X8 pyrex dish). Also baked 35 minutes instead of what it called for. Oh YUM!
These were pretty good and were a quick fix for a pecan pie craving. The problem was that so many reviewers said to keep them in the oven longer, so I did...and the outsides came out completely crunchy. While you don't want it runny, you don't want to be eating toffee either...so my recommendation is to cook until bubbling and just starting to brown on top and around the edges. I think it's better when it's a little gooey...that is, after all, how pecan pie is supposed to be.
These are wonderful and turn out perfect every time. Anyone who comes within a foot of these bars demands the recipe. I do substitute turbinado sugar (demerara sugar or raw sugar) which adds a bit of cane flavor and is a little sweeter than white sugar. I use a bit less than what is called for but not much. It adds an extra hint of richness to the pecan flavor. Thank you for sharing!
I just made these bars and they are delicious! I read the reviews especially about the crust might stick to pan. I used the 15X10 glass dish, sprayed it with Pam before I pressed the cookie dough. I raised the crust up on all sides and baked it. I did reduce the syrup to one cup. The bars baked for the full 30 minutes. Let them cool and then cut them up. Since the filling didn't go over the crust, none got stuck to the dish. They lift off easily. My husband loved these bars. I am having to make another batch because we had friends come over and they really helped themselves to these delicious bars. My rating of these bars- 5 Stars.
Awesome! Im sure these are great as is but I used unsalted butter instead of margarine and added 1 cup mini chocolate chips. SOOOOO GOOD! I bake cookies, cakes, and brownies all the time but finding the right timing for a pecan pie type filling is new to me. I have over cooked these and under cooked them at times (still ate them both ways!) but usually just 4 or 5 minutes longer than called for is safe.
Cut the recipe in half, placed in a 9 x 9 dish. Worked out great!!
I love these!! So delicious and pretty easy. I made a half batch as Soprano39 had done and that was the perfect amount. I did cook it longer too as many had commented about, and I'm glad I did - they weren't runny at all. I made this because my son in the air force requested them, and he & I are the only ones in the house that like pecan pie, so I was able to get most of these sent off to him leaving me with a few to enjoy too. I'll definitely make these again!
Outstanding! Just like pecan pie in a cookie form! I made it exactly as stated (which I always do the first time I make a recipe). I wouldn't change a thing. I didn't have the jelly roll pan so I made the amount for a 9x13 pan and it worked out well. My oven might be a little warm; I baked it for 50 minutes and I think next time (and there will be a next time) I'll bake a little less time. Thank you for sharing this awesome recipe!!
THESE ARE AMAZING!! I made them for Thanksgiving and had so many requests to make them again I made them for Christmas -- this is definitely a new family favorite. I followed the recipe exact with a few recommendations from others. I only used 2 cups of flour, I baked it in a pampered chef baking stone (this helped because I didn't have any spills when it was baking) AND I used parchment paper. This is a must because any little bit that baked to the pan was stuck there pretty well. These are almost as good as pecan pie, but much easier!
Great recipe! I made it as stated except I only had 1 cup of light corn syrup, so I used dark corn syrup for the other 1/2 cup. I looked through every pan I had, and I don't know how common a 10X15 inch pan is, but I didn't have one. I used a 11X17 inch cookie sheet and lined it with wax paper. It worked out great! It filled to the brim and had a couple drips in the oven bottom, but the end result looked fantastic! I'll definitely make this again, maybe trying 1/4 cup white and a 1/4 cup brown sugar next time.
This is my 4th year making this and my family craves it! I'm expected to bring it for both Thanksgiving and Christmas! I decrease the flour to 2.5 cups, mix my sugar half brown and half white, and same with the Karo syrup (half dark, half light), also increase cooking time on second round maybe 15 minutes. Love it!
These delicious, gooey bars are even better than the best pecan pie! The crust is delicious! We used white sugar and white corn syrup for scrumptious results!
I used the amounts in the recipie, however, I did change it up a little. I toasted my pecans while I mixed the crust. I also lined my pan with aluminum foil. While the crust baked (20 min), I mixed the filling ingredients in a pan and heated them just until they started to thicken then poured it over the crust and put it back in until it started to set (17 minutes in my oven). I pulled it out and let it cool for about 20 minutes. The foil allowed me to pull the whole thing off the pan and I pulled the edges away from the foil. I let it set about another 30 minutes and cut it with a pizza cutter. It is excellent and tastes just like a pecan pie!
Delicious! Used 1/2 brown sugar and 1/2 white sugar and brown sugar in the crust as suggested by others. I used a 10x15 jelly roll pan with baking paper and it didn't spill over or stick. I had a little less than 1.5 cups of corn syrup so that probably helped it not to spill over. Would make again definitely but I don't think that it will stop me making pecan pies altogether!
I made this exactly and they turned out perfect!
YUM! Perfect! I baked this in a 9x13 and baked the crust for 2 minutes longer, the filling for 10 minutes longer. I can't stress enough how delicious this was!
Really great recipe. I typed 24 servings in (half the recipe) and used an 8 1/2 x 11 in. cake pan. It came out wonderful.
These were very yummy! Makes a lot which is great for giving away at Christmas!
These are dynamite. Made these for Christmas and they were the first to be eaten. I substituted 3/4 c. of canola oil for the butter and 3 Tbsp. canola oil for the 3 Tbsp. of melted margarine, and 1 c. Egg Beaters for the eggs, a much healthier option all around. The crust came out nice and flaky. I'll be making these for my daughters wedding.
I gave some of these to my neighbor and she came over the next day raving about them. She said, "These are the best pecan pie I've ever had, and I'm 83 years old"! They are delicious!! I think I cooked them a little too long because they weren't very moist inside but still out of this world.
This was good, however it was a little too sweet the first time I made it. The second time I used light brown sugar instead of white, I left out the vanilla, and I added a teaspoon of almond extract to the crust. It was much better the second time!
These were very good and easy to make. I used a 9x13 pan and changed the recipe to 24 servings. I did not have a problem with the bars sticking at all. I love chocolate bourbon pecan pie, but wanted to have it in smaller portions. I added 1/4 cup bourbon and 6 ounces (half bag) of semisweet chocolate chips to the filling mixture. It turned out really good! This is a great easy recipe!
The best ever! As other people stated, these did need to be baked for approx. 15-20 mins longer than suggested (for the final cook time). I simply set my timer for 10 more mins, then another 5, then another 5...checking the bars in between each time adjustment. My husband raved and basically ate 3/4 of a full batch! Saying, "don't make these again any time soon, or I'll eat the whole batch next time" :-) Good enough for me! (3 year old son's take? "too many nuts, Mommy")
These were a big hit! Second year I've made them for the holidays. Everyone that tried them loved them (especially my husband who is already a big pecan pie fan). I did adjust the recipe to 2 cups flour like others suggested.
I made this yesterday for Thanksgiving dinner. I did make a couple of changes though. I used 1 cup of brown sugar and 1/2 cup of white sugar. I also used all butter, no margarine. The bars turned out really good. These need an extra 5 minutes to bake. I line my pan with Parchment paper and after letting them cool for a bit they will come out nicely.
I was first introduced to these bars at a cookie exchange. Since I love pecan pie these were a hit. A hint when ever making a crumbly crust and or sticky, gooey filling: I use nonstick aluminum foil. This is the best invention since post-it-notes. It causes the crust to come together. The gooey part releases after browning. The added bonus is lifting the whole thing out of the pan using the foil. It is so much easier to cut into bars and there is no damage to pan.
I made these last night to serve as one of my desserts today and I'm thinking I may have to run make another batch. It's all I can do to keep my family out of them! I have one word about this recipe....DELICIOUS! and I didnt change a thing except used 1/2 cup of brown sugar and 1 cup white sugar instead of the 1 1/2 sugar white sugar.
Absolutely awesome!!! My family loved these and they are super easy to make.
OMG - These are AWESOME! The only thing I did differently was I used brown sugar instead of white for the topping. Be sure to use a large "jelly roll" pan and you will have no problems with it baking over. The bake time was perfect. As another reviewer stated, I have never made a successful pecan pie, not for lack of trying. This is my new go-to recipe when I am craving pecan pie! I can't stay out of them!
I loved these.. Set up perfect and so convenient. I used 2 1/3 cup of flour and halved sugar white/Brown. Cooked 5 minlonger and they are perfection. Lined with aluminum made lifting a breeze!
These are amazing! I will never make pecan pie again! I made three batches this Thanksgiving because they just kept dissape4aring! I followed the directions exactly, but did bake them slightly longer and baked them in a foil lined pan as the are difficult to remove from pan!
The only changes I made was the halve the recipe and I used a 9x13 since I didn't have a jelly roll pan and I lightly dusted it with a bit of powder sugar to make it pretty. Some tips. Use real butter for the filling part, this is one recipe that the flavor depends on it, grease the pan well, and while the pan is still warm loosen the filling from the edge of the pan, I waited 10 minutes, but the thickness of the filling will dictate this, and then you will not have an issue with sticking. Finally, these are rich so don't make the pieces too big when you cut them.
Very good! We made for home because we wanted 2 desserts for our Thanksgiving, but ended up sending the leftovers to wirk with my fiancee. We could have eaten the whole pan at home but it was a little much for the 3 of us.
These were soooo good! Made them for Thanksgiving and they were really well received by our guests. Made exactly as stated only I made in an 11x9 pan since that's what I had. I thought this size pan made them the perfect thickness.
This is great. I used 5 eggs. Used 1/2 brown sugar in filling. Baked at 340 degrees in convection oven. Then refrigerated before cutting. Its disapearing.
Best treat I have EVER made! I can't make them for our house again. I must give them away as soon as I make them or we don't stop eating them!
Something is definitely off with this recipe. I followed it to the T and it tasted strange. One tip - the pecans should definitely be coated with honey or another sweet coating.
Outstanding recipe. Everyone loved them. I made a pecan pie after making these bars and I won't be making the pie again. This recipe is a keeper. The only change for next time is reducing the crust by 25%. Thanks for the great recipe!
I love nuts and chocolate so I sprinkle dark chocolate chips on top as soon as they come out of the oven. Leave them whole to sit on top and melt into the pecans, or once they start to soften, swirl the chocolate around with a knife. YUM
These were fair. They were soft, hard to hold and too sweet. Not sure if I will make them again.
The crust was very dry but that may have worked out once the filling was placed in it and cooked except that the filling did not bake up well and remained too runny to eat. The top firmed up nicely but underneath that was a very thick liquid that had no shape. I even extended the cooking time a second time by another 15 minutes to see if that would help but it did not and, of course, the crust was overcooked as a result.
These bring back memories. Years ago while living in N.C. we used to get something called "Pecan Short Bars" at a grocery store bakery. They were so yummy and have never seen them since. These taste just like them....so yummy!! Thanks for sharing.
These are awesome....def even BETTER with age. The pecan juices soak through the crust in about 2 days and they are to die for. I used butter (as opposed to margerine). Thanks for posting!
These cookies are really more like candy, very sweet, I cut them into bite size pieces and everyone loved them, I will make them again but will cut the recipe in half as it makes a lot of yummy cookies,,, btw I was short on pecans so I made these with a mix of walnuts and pecans,, it was really good this way,
Nice alternative to the traditional pie. I only had 1/2 a cup of corn syrup so I made up the rest with Lyle's Golden Syrup. It made my filling a little dark but didn't effect the taste. Mine did get a little hard around the edges..but it could be that my oven temp is a little off. Very much enjoyed this recipe Marietta.
this makes a very rich bar. my family, freinds, and co-workers can't wait to get at the pan when I make them. I do bake it about 5 min. more than the recipe calls for. :)!!
Liked this but I must not have let it cook long enough because it was still very runny in the middle. Threw it back in the oven for another 15 and it came out better. I think i'll cut the flour down next time and definitely let it cook longer next time. It was very tasty though. My husband and the kids loved it!!
This recipe is delicious! I do use a larger pan because I like the crust a little thinner. When I take this anywhere friends ask me for the recipe! Thanks, Marietta!
I made these for Thanksgiving rather than a traditional pecan pie. Everyone raved and said they liked it better than pie. The only thing I'll do differently when I make them this week for Christmas is cook the base a little less, maybe 15 minutes, as it was a little darker than I liked, and slightly dry. It could just be my oven. These were also much better the next few days after baking when the filling had time to seep into the crust. Delicious! UPDATE 2019: I added a 1/2 teaspoon of cinnamon to the base. It wasn't a strong flavor, just gave it a little extra hint of flavor.
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.
Made 2 versions on the same day. One with vanilla and one with bourbon. They were okay. The guys loved them though.
Absolutely delicious!!! I have never made anything pecan before b/c I didn't use to care much for it but wow!! I will include this in my traditional Thanksgiving feast for sure.
These bars are AMAZING! The recipe was so easy and took very little prep time. I used a 9x13 pan instead and baked the ingredients for about 5 minutes more than the recommended amount just to make the pecans nice and roasted on the top. I also put a dash of almond in the crust just for a little extra flavor. These will be going in my recipe box for sure!!
These came out perfect with lots of positive feedback. I didn't have a problem with the crust as others have noted. If it was too thick or crumbly your pan may be too small &/or you did not pack the crust down enough before adding the filling. I cooked mine longer- but that was the only change I made!
Made it exactly like the recipe except for less sugar, half of it brown, in the body of the recipe. Used parchment paper and a 15 x 10 pan. Did not run over and set-up just right. Crust with 3 cups of flour melts in your mouth.
Mmm. I love pecan pie and it doesn't get any closer to the original unless you go to the effort of making pie crust. I really enjoyed how simple, quick, and tasty these bar cookies were. I did not find it at all runny. You just need to make sure it is set before removing it from the oven. I halfed the recipe both times I have made this and it has turned out great. They are less crumbly the next day.
I didn't use jelly roll pan mine were too large so put in a 13x9. A bit more crust than I would like and rather crumbly. Filling is quite tasty will try and get proper pan next time.
WOW! These are really good! I used dark corn syrup because that is all that I. I made half the recipe and cooked the bars for 35 minutes and they were not runny at all. Great recipe, I will be making these again!
For sure a keeper!! You have to cook longer though, I cooked it for an hour and it can out the same as a butter tart center. Was every delish!!
this tasted like a mini pecan pie to me. I make these for gifts throughout the year
These were delicious! Very rich and tasty without being too sweet. Makes a huge batch.
These bars can be a little difficult to get out of the pan, but they are well worth it! My husband's favorite!
These are wonderful - my family agrees that we have no reason to make pecan pie anymore!
Just not as good as the pie.
These are crazy delicious! It was extremely hard for my husband and I to not gobble them up! Contemplating making more this week just we can have them all to ourselves! As far as making the bars go I halved recipe doing half of the pecans, and the crust mixture (adding a 1/2 tsp of cinnamon AMAZING!), but made 3/4 of the filling, and baked in a 9x13 glass dish. They came out perfectly and I will be making these over and over forever!
I really liked the flavor of these - they really do taste just like pecan pie! The only thing I would do differently is to lessen the crust a bit. I prefer a thinner crust.
Yummy, not quite the same taste as my pecan pie but very close. Super quick and easy. A keeper
They tasted good but did not firm up the way other Pecan Pie bars have that I have made in the past. They were way too soft even after I tried overcooking them and freezing them to firm them up. I ended up having to throw half away sadly because they were just not done well. I have other recipes I like much better for this dessert.
good taste but stuck to pan and ended up runny even with longer cooking time
It was great!! Everyone loved them!! Awesome
I doubled the batch using 10 eggs and two tablespoons vanilla...light brown sugar baked @ 325 for 40 minutes, kicked up the heat to 350 for 10 more minutes ...first baked crust T 325 for 15 minutes
Fantastic! Everyone loved them! They are quite sticky...do not attempt to cut them until they are completely cool. I will save this recipes for future use.
totally awesome. Better than pecan pie.
Absolutely divine! I cut the recipe in half and bake in a 9 x 9 or 8 x 10 dish for about 30-35 mns, until center no longer 'jiggles'.
These were just OK for us. Nothing spectacular. I don't know that I would make again, but if I did, I probably wouldn't make any deeper than the depth of a cookie sheet.
AMAZING! I just made these for Thanksgiving and they are great! I cut the recipe in half, used a 13x9 glass baking dish, and kept the temperature and baking time the same. I also used only butter and used half white sugar and half light brown sugar for the pecan topping. Already cut them up for the holiday, but left the crispy edges for snacking before!
Awesome recipe! I've made them several times for student group things to rave reviews! Per suggestions, I add 1 tsp almond extract to the crust and mix dark and light corn syrup. Have sometimes substituted walnuts (cheaper)...someone who doesn't like walnuts even loved them! I also just sent the link to a friend who's now making them for Thanksgiving. Thanks!
I made these for my mother for mother's day and she loved them but to be fair shes the only one I know who likes nuts that much. hah.
Absolutely delicious! I used 2 cups of flour instead of 3, but that is the only change I made. I have never had much luck making pecan pie, but this turned out perfectly.
Very easy to make. I didn't have that size pan so I made it in a 9X13 and an 8X8 pan. Worked great!
I would not make these again. They took forever too cook, much longer than the recipe stated for the filling. The filling never set up and the crust was overcooked and tasted burned. It was an expensive recipe to not be able to eat.
Got rave reviews from this recipe; my wife absolutely loved it. To me, however, the crust was a little too thick, particularly around the edge of the pan. I realize that's my fault, however, so I'm going to cut back slightly next time I make it.