Total TimePrep: 10 min. Bake: 1 hour + cooling
- 1/2 cup butter, softened
- 3 tablespoons confectioners' sugar
- 1 cup all-purpose flour
- 3 eggs
- 3/4 cup packed brown sugar
- 3/4 cup corn syrup
- Dash salt
- 3/4 cup chopped pecans
- In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden.
- In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.
Nutrition Facts1 each: 175 calories, 9g fat (3g saturated fat), 44mg cholesterol, 81mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 2g protein.
Sep 7, 2013
If u like pecan pie....you'll love these
Aug 31, 2013
Fantastic easy. Have mde it twice. This is a keeper.
Dec 2, 2012
I made this it was very good i used walnuts didn't have pecans i didn't cook the bottom as long 15min and then put the mixture on top they were so good
Nov 25, 2012
i found this recipe very disappointing. the crust burnt and the mixtured overflowed into the outer edges of the pan. will just stick with th pie.
Nov 21, 2012
This is a great recipe, but it is definitely tricky! I had issues with overflow and a gooey crust the first time. The second time, I used parchment paper and it made a world of difference! It held onto the crust tighter than just a greased pan, so there was little overflow of the filling over the crust. Also, once the bars were cooled in the fridge overnight I just pulled the parchment paper out of the pan and dropped it onto a cutting board and cut the bars with a pizza slicer. Worked great! They are nice and neat and taste amazing!
Nov 16, 2012
This is a tricky one. Tastes more like pecan pie than other bars; kids liked it because it was more gooey like the pie. Hard to bake, though. First time I tried it, the topping part soaked through and stuck all over the pan, making a yummy mess. I thought maybe because I did not pre-bake the crust for the whole time... it was looking browned. Second time, I tried pre-baking it for the whole time. The topping stayed on top, but the bottom was pretty dark and all around the edges was slightly burnt. I will probably try it again, since this was the kids' favorite of three recipes I tried for pecan pie bars. Very soft, too, so mine did not really cut nice and neat like the photo!
Feb 20, 2011
This reciped is awful. The brown sugar mixture went underneath the crust while it was baking, so the top was hard and the bottom was just mush. I will never use or recommend this recipe!!
Sep 28, 2010
IF I were to make this again, I would check the crust at about 10-15 min instead of 20-22. Mine was already dark golden around the edges at about 18 minutes, which made the ending product near burned. I baked the filling for only about 35 minutes. I could understand it if I had baked it in a Pyrex or my if oven runs hot, but neither was a factor. I think I'd rather try a different recipe.
Jul 27, 2010
No comment left
Jul 22, 2010
If you like pecan pie you'll love these bars! Easy to make and super tasty!