These delicious bars and a sack of nuts were given to me by a friend of mine who gathers pecans every year. They freeze beautifully and are extremely rich and gooey. It’s simple and ideal for the Christmas season.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 – 8×8 inch pan |
Ingredients
- ¾ cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup pecan halves
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square baking pan.
- In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
- Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 148 mg |
| Sugars | 52 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Like others mine did not cook completely The inside was very gooey..think the top would have over cooked had I left it in longer
This is similar to the blondies I made years ago! No baking powder because it doesn’t need it. Simple, gooey, and d er delicious. Just like with cookies I slightly undertake because that’s just my preference. EVERYONE loved them! Thanks for this classic yet simple recipe!
I took the advice of some other reviews, and baked in a 9 X 13″ pan, for about 50 minutes. They were chewy inside and a little bit crunchy outside. Loved them. Great flavor. Will definitely make again!
So good! Used 9X9 glass pan, baked for 40 minutes, turned off oven and let rest in oven for 5 minutes.
I have a recipe very similar to this one but this one is a lot easier to put together. I noticed a lot of changes in the reviews so I’ll add my two cents. I followed one review that only used brown sugar (I cut down the amount) and I baked them at 300 degrees for 1 hour in a 9×9 pan and found that they were too dry. The flavor was good, tho. I made them again and mostly followed the recipe but I did cut the sugar down to 1/2 cup white and about 1/2 cup brown but loosely packed. I also added 1 tsp. of orange extract (because I was out of orange zest which I usually keep in my freezer) and 1 cup of white chocolate chips. I baked them in a 9×9 pan for 45 min at 300 degrees and they were perfect. However, I still found them to be too sweet for my taste so next time I will cut the sugar back even farther. Very hard to just eat one but I try hard not to! They freeze great.
They r wonderful
I have made this twice, they are amazing!!! So gooey and delicious! Everyone loves them! The only change I made was to cook it about 10 minutes longer. Probably would have been better to drop down the temp a bit and cook it longer since the edges got a bit overdone when just increasing the time.
. A little gooey but turned out nice – and taste great.
Since I found this recipe two weeks ago, I’ve made it four times. I really love it. I like it as is and I like it with coconut. I have found that I need to bake it significantly longer than the recipe says, but that isn’t enough to make me give it fewer stars. Here are my personal preferences: use chopped pecans, use 1 1/4 cup dark brown sugar and no white sugar, use 1 cup coconut, throw in a pinch of baking soda (about 1/4 tsp.). That combination works for me!
Easy to follow recipe. When it came out of the oven, I thought it was going to be like a big cookie, since it looked hard and crunchy on top. And then I cut it! Ooh, the yummy gooey goodness! I added semisweet chocolate chips, which actually helped cut the sweetness of it. It is a seriously sweet recipe!
Made these because my, 30-yr-old son, was coming over the next day. These are so awesome, I froze what I didn’t eat…what he doesn’t know, won’t hurt him. lol
I wanted to try something new in baking up a treat over the weekend. Let me tell you, I am SO glad I tried these – they did NOT disappoint!!! No joke, I’d say they are the most delicious cookie-bar type dessert I’ve ever had!!! I did have to cook them a little longer than the instructions (I think about five more minutes), and then they came out at the perfect gooey-ness, at least for my taste – retains form but moist and chewy. I DID make a couple “tweaks” to the recipe (I can’t help myself, I like experimenting with what I cook) – I used all dark brown sugar (instead of half brown and half white), used a mix of 8 oz. of pecan bits and 8 oz. of pecan halves, and added milk chocolate chips (about a half bag or so). I will make these again and again!!!
I took the advice of a previous review and cut the flour. lowered the temp and extended the cooking time to make the bars extra chewy and they turned out very well. My only issue with them was they were a little bland for my taste. I think if I were to make them again I would add some toffee chips to liven the taste up a little.
These were a huge hit with my family. I’ve made them several times. They remind me of a Pecan pie in a bar! Baked at 350 for 40 minutes.
These are good. I wanted them to be more chewy. I cut the flour down by a 1/4 cup. Added a cup of pecans. Bake them in a 300 oven for 50 mins, in a 9 x 13 pan. I liked them much better this way. Thinner and more chewy.
I made these as shown and they were GREAT! In my oven they came out gooey in the center of the pan and a little crispy along the edges. A little bit of everything for everyone–I’ll make this again and again. Thanks for the recipe!
Oh my gosh, I could tell you this recipe by heart. Everyone in my family loves these except for me. I have had to make these over and over again in the last few weeks. My sister said all she wants for her birthday are these lol! Im not to big on them though. I followed the other reviewers advice and cooked mine at 300 for 60 mins and then let them sit in the oven for about an hour. Im sure this is a recipe that will be in my family forever now.
Wow! What more can I say? I actually RUINED these by adding chocolate pieces- it made them unbearably rich! Plus, in my opinion, they were no where near as good when you got a bite of chocolate with the bar- and I LOVE chocolate. The pieces without the chocolate were incredible! I will be making these a lot in the future- WITHOUT THE CHOCOLATE!!!!:)
YUMM! As another reviewer suggested, I baked these at 300 degrees for one hour and allowed them to cool in the turned off oven. I also added 3/4 cup chocolate chips and 3/4 cup butterscotch chips. Next time, I think I’ll add some coconut. This is definitely a keeper recipe. My family loved them!!
So yummy! These bars took a lot of patience and tinkering with the timing. On my second try I baked for 60 minutes at 300 degrees and it was just perfect.
I think I should have read all the reviews before trying this recipe. Mine turned out like a couple of others and were too gooey. I even baked them longer than the recipe specified. I’m a pretty seasoned baker, and I’m usually sure when a dish is done but this one completely deceived me. The toothpick came out clean, the center bounced back from the touch, and the edges were browned, but as the dish cooled, the center collapsed. While I am a fan of half-baked cookies, that was not my impression of this recipe. While the taste was pretty good, I doubt I would make again.