This was pretty easy to make. I only had a 9x13 pan, so I cut the recipe down to 24 servings and used 3 eggs instead of 2 3/4 like it said. I lined my pan with the parchment paper. Make sure you leave the 1 1/2 inch extra paper around the edges. Makes it easy to keep the liquid mess where it's suppose to be. Also after it was done bakeing I held both long sides of the parchment paper tauntly to remove it from pan. Laying it on a large cutting board. Then I gently pulled the paper away from the edges. After it cooled for 30-40 minutes, I used a pizza cutter to cut it into squares. Using a large square glad bowl, I put parchment paper in between each layer of pecan bars. I don't review everything I try, but I loved these.

I tried this recipe and Wow.. So easy and fast.. And taste fabulous. I added a can of drained diced tomatoes to put around the tuna on the serving dish. I used the scoopable tortilla chips and it was great. Next time I will use fresh bakery bread sliced and lightly toasted.. It's more filling.