Quick Pecan Pie Bars

I appreciated the comments, and made some of those adjustments. Need to bake a bit longer to keep from being so runny. Everyone enjoyed them.

So tasty. Easy to create. This is my first pecan creation. Love it!

Mine turned out so sticky I ended up throwing out. With every bite I was worried I was going to pull a filling loose or out. I used butter. They were deliciously dangerous. What went wrong?

Easy to make and everyone loved them. I definitely recommend making them the night before you need them to cool down and settle then cut the next day. They were perfect!!

It was divine!

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’ll make it again! Easy. Four stars only because of the light corn syrup, I try to stay away from it. It was an indulgence!

So good! Easy to make and delicious. Tastes just like pecan pie. I like that the crust is made with butter. It tastes like a shortbread crust. I’ll probably add a bit more pecans next time. I like my pecan pie loaded with pecans. Mmmmm

This is fabulous. Someone asks for the recipe every time I take these somewhere. I butter the pan, line with parchment paper, and butter the parchment paper, make sure the sides come up over the edge of the pan. I make the crust in my food processor. The finished bars usually bake for 35 minutes after adding the filling.

No I did not make any changes. Very disappointed in that the topping barely set even after almost an hour of baking.

Yummy crust tasted like Walker shortbread cookies. Replaced the vanilla with 43 liquor . Will make this instead of pecan pie.

No changes and yes!! I will make it again!!

I made it according to recipe but turned out Soupy. Even after cooking a second time for another 15 minutes equaling a total of 45 minutes. Too much flour for crust as one review said as well as too much Karo syrup. Really frustrated that I used all those ingredients and had to pitch it out.

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!

I made this exactly as written. No changes. They are absolutely delicious! They remind me of the Sandies cookies you buy from the store but even better. Great recipe and plan to make again!

This was an excellent dessert. Definitely one I will make again. Took it to a potluck dinner at church and came back with an empty pan. So easy to make. The only change I made was making my own brown sugar (because I thought I had some but didn’t. ) using white sugar and molasses. Other than that, everything was the same! Wonderful!

Very very good bar recipe. I like it better than a traditional pecan pie which I find too sweet and rich to eat a whole piece. I read some reviews before baking and made some changes. Some reviewers baked as is and some reduced the flour to 2 cups. Well, I reduced to 2 1/2 cups and the crust is delicious and tender. In the filling I used 1 cup of sugar and 1/2 cup brown suger. I used a disposable foil pan sprayed with nonstick spray and they came out easily. In my pan it ended up being about 50/50 crust to filling which I think is absolutely perfect to keep it from being to rich and gooey. Some other reviewers also noted the edges cooking too much before the middle and having to extend cooking time. I did extend the cooking time by about 20 minutes and my edges are definately more cooked and firm (one person described it as toffee-like which is an excellent description). I love the edges and think the soft middle with a chewier and caramel-like edge is very yummy. I will make these again for Thanksgiving!

Made these for office luncheon, everyone raved and wanted seconds. Cookie bottom has buttery flavor. Pecan topping was a little soft and runny and cookies were sticky by second day but the taste deserves 5 stars.

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

I made this with a gluten free all purpose flour mix (Bob’s Red Mill) and it was delicious! I didn’t modify anything else. The whole family raved!

Made in 10×13 pan and cooked a couple of minutes longer. Family and friends raved about it saying it tastes just like pecan pie.