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Reviewed: Sep. 27, 2008

These were not bad. They were VERY chewy, though, almost tough. They also weren't as sweet as I expected.

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sammiann226

	Cooking Level: Beginning Living In: Seattle, Washington, USA
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Reviewed: Jul. 29, 2008

In one word: YUM! These are simply scrumptious. I followed the recipe as written. Next time I think I will use a baking sheet to achieve slightly thinner bars. Tastes like the perfect combination of pecan pie and a blondie (vanilla brownie).

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WRLDTRAVLR

	Cooking Level: Expert
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Reviewed: May 8, 2008

when I baked the pecan chewies it was beautiful on the outside and uncooked on the inside...and I used self rising flour...mine wasnt thick like everyone is talking about mine poured fine...no pressing needed...not to mention it was 3 inches think.

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kimmy


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Reviewed: Mar. 5, 2008

These bars have the perfect balance of salt and sweet. Incredibly easy to prepare. Once taken to a potluck I was asked to share the recipe. Needless to say there is probably another all recipes fan out there now. Thanks for sharing.

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Jes

	Cooking Level: Intermediate
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Reviewed: Jan. 19, 2008

Great taste. Very easy to do. It is very similar in texture to a blonde brownie. Yummy!

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MJ


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Reviewed: Dec. 4, 2007

My mother and I were doing some baking for a conference this summer and tried this recipe. It has now become a family favourite.

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Fraser-Cunliffe

	Cooking Level: Intermediate Home Town: Happy Valley-Goose Bay, Newfoundland, Canada Living In: Mississauga, Ontario, Canada
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Reviewed: Aug. 31, 2007

WOW! I liked this a lot and told my husband to save room for this and he did not listen , however I convinced him to try and he said "wow you hit this out of theball park. I hope you have a recipe for this, anyone who likes pecans would love this." by the way it was thick but it spread and became wonderfully chewy!!!

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Deborah

	Cooking Level: Expert Living In: Altoona, Pennsylvania, USA
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Reviewed: Dec. 23, 2006

This turned out horrible, but I gave it 3 stars since I might have been responsible for that! I used all-purpose flour instead of the required self-rising flour...I don't know if this was responsible, but the top and sides were baked beautifully, but the inside was gooey and uncooked. The batter tasted delightful so there's potential...but again it could have been my fault

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kayzee


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Reviewed: Dec. 22, 2006

Excellent recipe! The brown sugar/butter mixture seemed thick or dry before I added the eggs, but by the time I added the rest of the ingredients, the batter was perfect. The result is a delicious treat that is somewhere between a blondie and pecan pie.

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sharon


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Reviewed: Aug. 23, 2006

I made these yesterday and my husband took them to work this morning. He has already called me to say that 2 people at his work wanted to know how much I would charge them to make them some? They where simple to make and oh so good. It reminded me of a chewie cookie thingie my grand mother use to make. A keeper for sure and with pecan season just a couple months away, I'm sure I will be making many more batches. Thanks for sharing the recipe with us.

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Dovie

	Cooking Level: Expert Living In: Effingham, South Carolina, USA
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Reviewed: Aug. 16, 2006

Great recipe. Reminds me of something I ate at a family reunion. Used 1 cup of butter. Recipes turns out better when baked on a cookie sheet, baking time will be less.

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Quoll


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Reviewed: Mar. 21, 2006

I love this recipe. Don't over cook the butter and sugar, just melt till all wet and stirring smoothly.

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ONEOF3HOBBIES


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Reviewed: Dec. 24, 2004

This recipe was okay, but not what I was looking for. It was more like a nut bread instead of a chewie.

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SDMINTZ


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Reviewed: Nov. 5, 2004

These are soo good!! Like a butter pecan brownie. 5 stars cause it's so easy to put together and because they are soo good!! My dough was crumbly too, I just worked it together with my hands and then pressed it into the pan. Awesome Tonya!

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NANCYNANCY


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Reviewed: Nov. 5, 2004

I grew up eating these. they're quick'n easy to make. Just right when you need something sweet and you don't want to wait very long. be carefull if you are making them thin. if you don't watch it close they will over cook. we like them on the chewie side and not the crunchy.

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TADAL

	Cooking Level: Expert Home Town: Belton, South Carolina, USA Living In: Williamston, South Carolina, USA
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Reviewed: Nov. 5, 2004

I don't know if I did something wrong, I followed everything word for word??? They tasted good but I had to use 1/4 cup more of butter because the batter was so dry. The batter is not spreadable so be prepared to push and mold it into the pan. I would make again just to try to see if I did something wrong.

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JIMMYGIRL

	Cooking Level: Expert Home Town: Lake Zurich, Illinois, USA
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