Pecan Pie Bars

From: Chez Michelle

On Jun 7, 2009

My Aunt makes these and they are Amazing! I have had recipe saved for a long time- Thank you so much for posting

From: ericaj

On Apr 11, 2009

Delicious. Pecan pie is so easy to make but this is so much easier to divide into smaller portions. And I don't have to bother rolling out a crust! And the little pieces do go a long way. I ate a big one and made myself sick. But it was totally worth it.

From: Jeff's Girl Way Out West

On Apr 5, 2006

Before I tasted these, I was planning on rating them at four stars. Here's why: 1) The filling is "softer" than I like. I'll experiment with some flour added to the filling to firm it up so it will stay put when cut. 2) The crust is just BARELY light brown before adding filling...not what I was thinking of when I read "...until brown". 3) Step #10 is VERY misleading..."or until filling is firm around edges." Well, the filling is NEVER firm around the edges when baking (after cooling, it is though). This led me to overbake the edges. A more accurate description would be when the 25 mins are up and the top is well-browned and the edges are bubbling. Despite all of these aggravations, once we tasted the bars, we both knew they still HAD to get 5 stars!!! We both loved them (and I don't even care for pecan pie.) The crust just makes these bars DELICIOUS!!! Over the top. Thanks, JellyQueen! ~Jeff's Girl Way Out West

From: Chef #726599

On Jul 25, 2008

Very good! I needed a dessert to take to a potluck and was looking for something different than the standard cupcakes and brownies. These were perfect! I reduced the sugar to 1 cup (instead of 1.5 cups), and they were still plenty sweet. I also lined the pan with foil, extending the foil well over the sides of the pan, and sprayed well. It worked great — no sticking!