Reviewed: Sep. 16, 2011

Made these for my co-workers and they loved them!! The only thing extra I did was to add some pecan pieces to the top after they came out of the oven...delicious!!

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Sharon B - Arizona

Reviewed: Dec. 11, 2010

EXCELLENT and very easy!

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nolacupcake

Reviewed: Dec. 3, 2010

Seriously - I wanted to like this recipe. I put a generous 2 cups of pecans in and it did not have much of a pecan flavor. Baked it in a 9x13 pan and the cream cheese portion of it was a thin, almost nonexistent layer - nothing gooey about it. I think it would have been much better if the crust was half as thick and the cream cheese part much thicker. The only variations I made from the original recipe was adding a little vanilla in the cream cheese mixture and not adding quite as much confectioners sugar - it was still plenty sweet.

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gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

Reviewed: Jul. 14, 2010

Loved this!!! I did, however, modifiy the cream cheese mixture. I melted 1/2 bag of butterscotch chips in the microwave and added it to the cream cheese mixture at the end. It was delicious. Next time I am going to add caramel ice cream topping or melted caramels instead. I thought I might mix in melted chocolate chips by swirling them in the mixture after pouring it into pan. Also, I did use 2 pkgs of cream cheese, giving it more of a topping than if you only used one. The best!! Shared it at work and got raves!! Will make over and over. YUMMY!!!!

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christyk

Cooking Level: Intermediate

Home Town: Rupert, Idaho, USA

Living In: Heyburn, Idaho, USA

Reviewed: Mar. 13, 2010

These are delicious- I would follow what others said about putting them in the fridge and then trying to cut them, as they are quite messy otherwise. I followed the recipe as is and they were delicious!

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kvaughan6213

Reviewed: Feb. 11, 2010

I've been making this for years and the only thing I add is 1 tsp of Vanilla to the top cream cheese part. This is actually a spin on the gooey butter cake which originated in St. Louis, Missouri in the 1930's and many people claim to have invented it.

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Teresa

Reviewed: Sep. 28, 2009

very very good

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fay s

Reviewed: May 20, 2009

These bars are my husband's new favorite dessert! Easy and super yummy!

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SHELBELANN

Cooking Level: Intermediate

Reviewed: May 6, 2009

We are having a bake sale at work today and someone brought these in. They used Butter Pecan cake mix instead of yellow and they are out of this world!

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Reviewer:

LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 8, 2008

I want to give it less, but the taste is great. I just think that calling them squares is misleading. My husband said, "this is the best pecan goo". I even cooked it for 50 min. using convection to ensure everything came out evenly cooked. The top definitely formed an almost creme brulee crispy top, but once I tried to cut into it (after cooling for about an hour) it just fell apart. I am taking the outside pieces to a pot luck tonight, but I am afraid the inside cuts just aren't "squares". UPDATE: after 24 hours the top seemed to firm up considerably - I think next time I will put the dish in the frig for about an hour to see if this solves the "goo" problem I am having.

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