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Pecan pie in a bite size bar! These pecan pie bars boast a tender shortbread crust.
Heat oven to 350°F.
Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
Combine all filling ingredients except 1 1/2 cups pecans in bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool; cut into bars.
Drizzled Pecan Pie Bars: Prepare and bake bars as directed above. Cool completely. Combine 1 cup powdered sugar and 4 teaspoons water in bowl; mix well. Drizzle over top of cooled bars.
Dietary Fiber: <1g
I made this recipe and it's a hit! I prefer this Pecan bars for Pecan pie.
I didn't have trouble with the inside not being done. My trouble was with the edges being too done, to the point that I threw them away and kept only the center pieces, which was enough for my crowd. They are tasty though. Better than serving pieces of pecan pie, which my guests wouldn't have room for anyway. I gave the recipe 3 stars because of having to toss some of it, which Is a waste.
A family favorite! I used the suggestions about cooking crust for 15 min, trimming pan edges with foil to prevent overbrowning, making the filling first then the crust and then baking fully for 35 minutes. I also spray the pan with cooking spray and cool in the refrigerator for at least 2 hours for easy cutting and removal from pan. Perfect!
My crust was mixed and cooked as the recipe required, yet the crust after all the baking was crumbly? What did I do wrong? The filling turned out great. I live in Colorado
perfect substitute for pecan pie..DELICIOUS.an easy tip for baking perfection......tin foil... 15 min. of baking the edges will be getting browned make a tinfoil frame .... cut a foil length.15'' long remove center approx..6 x 10lay on top of pan shiny side up framing pan, continue baking' til center is set; remove foil frame last few minutes ... perfection
I made this recipe for the 1st time and they were delicious even though the crust was over cooked . I made them again and I baked the crust for about 15min and they were perfect! thanxs for the recipe.
Taste like paste. I followed the recipe exactly. My clue should have been the flour in the filling Not at all like pecan pie filling. I won't make these again.
This recipe is fabulous and a staple in my collection. Made as written and comes out perfect every time.
These bars are WONDERFUL, but after they were baked the filling did not adhere to the crust. I did spread the filling on top of the crust directly from the oven. Any suggestions?
The first time I made this the center wasn't quite done. The second time I made them the center was perfect. I have found that if the crust base cools too much before the filling is put on and immediately placed in the oven the center doesn't cook as well. So, I make the filling first then the crust and everyone had raves for both batches I made. The first time I took them to our church anniversary celebration the second time I took them to a funeral lunch. I had people requesting the recipe both times.
So delicious...many compliments when I served these! They do tend to stick to the pan, I may grease pan slightly with butter next time....
I have made this several times. I learned to leave it in a little longer to make sure the center sets well. All while being careful not to burn the edges.
I lined my pan with nonstick foil, so the bars came out easily. However, they were not set in the middle. I did exactly as the direction stated, and when a knife inserted an inch from the outside came out clean, I took them out. They were still jiggly in the middle, but the top was set, so I thought perhaps they would finish up as they cooled. I cooled completely, then refrigerated for two days to facilitate cutting. The outside pieces are fine, but the inner pieces (about half of the recipe) is a soupy mess. I'm letting them come to room temp before serving them. Hopefully they all stick in bar form.
I made this recipe during the holidays and it was a big hit! Super easy, pretty much a no brainer, and the accolades STILL are coming in! Definite keeper.
These are so easy and deliscious. I will make these every holiday season!!
Made this for Thanksgiving and everyone loved it. Easy to make. I used light corn syrup instead of dark. I added a little maple syrup and almond extract. I also toasted the nuts. I think it would still be great without any substitutions. So much easier than pecan pie but same taste.
My daughter made these tonight and they were just amazing! We shared some with our neighbors and she just called to get the recipe. Heavenly!!!
I made this bars tonight & believe there is too much flour in the filling! Mine came out tasting like flour, wasn't happy with them at all, I'll keep searching for a better recipe :-/
I made the pecan bars exactly to the recipe, but I'm having a hard time getting them out of the ungreased pan nicely. The first "bar" tasted delicious, although I butchered it while trying to get it out. It's Thanksgiving morning and I don't want to lose the whole pan! :) Any tips?
These are good but I was expecting the consistency of pecan pie.....these are to cake-like for what I wanted....not as rich as the pie
This was my first time making these, everyone loves my pie but I needed something to put in treat bags and give away. These are perfect and so delicious!!! My husband describes the flavor as butter toffee shortbread!! They are perfect, the only thing I changed was I toasted my pecans for both the crust and filling, it makes them much softer to bite into! Happy Baking!
Making these right now (again) they are fool proof and delicious ;)
I made this recipe for our early Thanksgiving get together. It is easy to make, and the flavor is delicious. The crust was a little thick for me in a 13x9 pan, so next time I just won't use all of the crust. But that is just my personal preference. This is a great recipe
I have baked for many years and made my share of pecan pies. These bars are better for two main reasons. They are EASY to make, compared to making a pecan pie and you can cut the size you want. So often a piece of pecan pie is too much of a good thing, these are a delicious solution!
This is my first time making them. Super easy to prepare and they smell fabulous in the oven
I have looked for over 20 years for a good pecan bar recipe and this is it!I changed dark corn syrup to light corn syrup
Made these for a group and they were so easy to serve instead of pie slices. Everybody loved them.
This was as good as my moms pecan pie! I can't make a decent pie crust so this recipe was great :o)
This looks so yummy! I have no doubt it tastes just as good! Instead of corn syrup, I'd use maple syrup.
I am requested to bring these bars to all family gatherings.
Made this for a Christmas pot-luck dinner and they were a huge hit! I liked them because they weren't intensely sweet as some pecan pie recipes tend to be. The shortbread crust was delicate and buttery. Only thing I did differently was to toast my pecans. Yummy!
I have an old recipe that is made with Eagle brand milk. It is my families favorite.
Very good and so easy to make. The shortbread crust is very light and crisp!
These are the best pecan bars I've ever made. I made them for Christmas last year 2008 and everyone loved them. They're also fairly easy to make.
My family is from the south so we love pecan pie. This recipe is great because the flavor is not as rich as a traditional pecan pie. It is a must have at all of our holiday partys.
i have made the several times, and they are delish! if you love pecan pie and shortbread cookies, you will love these.every time i make them, they are gone so fast, and they fight over the last piece!a definate go to cookie!
Excellent flavor and consistency - I needed to use a few more cashews to really cover the bars.
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