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I made the above recipe & have to agree with Camery...too greasy. Then I found original one from original air date. Someone has changed the proportions. A lot more butter vs other indredients in this one. Cooking heat higher and time not as long. The topping would not set & kept puddling in the pan when I removed cut pieces. Guys need to fix this. Still tastes good though. This batch got devoured too.
I have made these for Christmas giveaways for three years, and they are the best treat on the platters. My sister has now asked for them for her birthday. Super, super yummy. This year, I tripled the recipe and made a full sheet pan. Still not enough to go around!
Wish there was way to make this into candy w/o cookie part. Still excellent. I'm from Calif. so I use toasted, salted almonds and I use honey in this recipe. If I don't include this in my Christmas food gifts, I get reactions like they got a lump of coal in their stocking. :D
I made these today and not happen with he out come, way to oiley with all the butter broke apart and pecan did not stick to the pastry. I was very disappointed. I read the reviews before to check and only saw one negative one and so happen that's what happen with my batch, I say a no to this one.
I've been making this recipe for at least five years now--every Thanksgiving. I can't not make it or people in my family get upset. If you follow the recipe, they will turn out perfect and the taste is impressive--like something from a high-end bakery. I actually make mine in an 8x8 pan instead of the 9x9, but they always turn out perfect.
I cannot recommend this recipe. Too much butter, the final product is very greasy. Also the pastry broke apart before I could cut the squares.
My family and I absolutely love these - they are delish! I made the crust nearly a week in advance (refrigerated it, in the pan, unbaked) and made the topping today. I used 1/4 cup honey instead of corn suryp (I didn't have any). The crust melts in your mouth and the topping isn't too sweet/rich - just a perfect balance of flavor
They are so delicious! As far as cooling them a llittle quicker, I put them down my basement where it's alot cooler.
these are so yummy and easy to do, my kids make them all the time. they do require a looooong cooling time so plan accordingly :-)
Love this recipe. The one change I made was to add some coarse sea salt to the top of the bars as they cooled, giving them that sweet and salty flavor combination I like so well...
These are my "go to" recipe when my guys start asking for pecan pie mid week. They are great packed into lunches.
These look very cute and tasty! Nutr. breakdown: roughly 200 kcal each, 15g fat, 16g Carb. - LAT, RD :)
To those asking about corn syrup: the main issue to think about with corn syrup is the high fructose type - the body processes this chemically altered sweetener differently than nutural forms of sugar (glucose, etc) and the reaction of insulin is different. HFCS can lead to insulin resistance and other issues.
These are the best Pecan Bars I've ever made!!! I make them all the time because they are loved by everyone!!! You have to make these asap!!
These have been a hit for the past 3 years on my cookie trays. I cut the crust recipe in half
Would someone please explain to me what is the big deal about the corn syrup. Am I missing something? I've been baking for 30 years, part of this time has been in bakeries. I've never heard of this being an issue before now. I must agree with ritamay (1/4 C divided by 24 serving = nothing to obsess about).
1/4 C corn syrup divided by 24 servings is nothing to obsess about.
Using MAPLE syrup or HONEY always makes sense,,,,both are natural sugars and are unrefined,,,,,mus=ch better for the body! Just use less of either (also very economical!)
HOMEMADE CORN SYRUP
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
Love recipe as written. Rich and good.
Rice syrup might be a better substitute for the corn syrup. I fear the maple might be overpowering.
I live in South Africa and we do not have such a thing as corn syrup, what could i use in place of it cause these sound so great and i would love to try them. Please help!
These sound really good, except for the corn syrup, which is not a good thing. I would substitute pure maple syrup for the corn syrup. Much healthier, and tastier