Reviewed: Nov. 20, 2009

I did so many things wrong in this recipe, but it STILL came out delicious. My crust was a little thick because I used a smaller pan, and not all the sauce could fit on the top layer without overflowing. It just shows that the recipe is so good that it is fool proof. It's great for a beginner baker like myself. I would have liked it if the instructions were a little more detailed, but it still came out great! I did end up baking it for a little longer to brown the pecans a little more.

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Karin

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Reviewed: Nov. 19, 2009

I lined my jelly roll pan with wax paper and thank goodness I did, or it would have over-flowed! I even was 1/2 cup short on corn syrup but still tasted great.

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SweetTooth

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Reviewed: Nov. 18, 2009

Delicious! I cut the recipe in half and baked it in a greased and floured 9x9 glass dish. Got great reviews from the family.

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KellyWood

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Reviewed: Nov. 17, 2009

Great! Just got 4 recipe request at a small party. I used 3/4 cup each of brown and white sugar in topping. Plus used 1/4c dark karo, 1 1/4c light. Make sure to use real butter. If you are going to spend all that money on Pecans(used 3 c), don't scrimp by using margarine.

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markims

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Reviewed: Nov. 17, 2009

I love pecan pie so this is a no brainer. A very easy and excellent bar. I used butter instead of margarine and both brown and white sugars in the filling.

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Dori

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Reviewed: Nov. 17, 2009

I followed the previous suggestions of cutting the quantity down to 24 and using a 9x13 dish b/c I did not have a jelly roll pan. I cooked the bars for about 40 minutes (the original time was not nearly enough). These were delicious, and went super quick at our work potluck. I added some chocolate chips as others suggested, but there was no need, the bars were fantastic with just the reccommended ingredients. I will absolutely make these again!

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elizajane32

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Reviewed: Nov. 17, 2009

Quick and easy!

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Cottontimer

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Reviewed: Nov. 16, 2009

These were a huge hit! I had to tweak the recipe a little because I ran out of white suger. For the crust I used brown sugar, and for the filling I used 1 cup brown sugar and 1/2 cup white sugar. I also recommend adding chocolate chips. I used 2 cups chopped pecans and 1/2 cup choc. chips.

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Darlene

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Reviewed: Nov. 16, 2009

Awesome recipe! I didn't change a thing!

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Loula

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Reviewed: Nov. 16, 2009

I loved this recipe but im surprised none of the other reviews had this comment I had way to much crust left over i actually left some in a bowl but that didnt change my mind about this recipe my husband loved them and took half the pan to work its a keeper.

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myahb

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Reviewed: Nov. 15, 2009

Made it exactly as directed and it came out great. Used a 10x15 high quality roasting pan and for some reason clean up was very very easy (not complaining). Next time I will try 1/2 brown sugar 1/2 white sugar. But truly delicious!

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NIKKYD20

Cooking Level: Expert

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Reviewed: Nov. 15, 2009

I didnt have a jelly roll pan, so i scaled the recipe down to 24 servings and used an 11x13'' pan. I used real butter instead of margarine as I do in every recipe. I also used brown sugar instead of white in the topping. I made the mistake of going with other reviews and baking it for longer. It was too dry. I would recommend cooking for the 25 minutes. From there you will be able to tell if it needs to bake longer. I made the mistake of setting my timer for 35 minutes and not checking it. You want to pull it out of the oven when the center is still jiggly. Also, I think the crust needs a little more butter. It seemed very dry and floury after it was done. But overall, it is a very good recipe!

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HollyG

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Reviewed: Nov. 13, 2009

Very good, but I found the crust to be a little too thick and dry. We would have preferred a thicker filling in proportion to the crust, which I made using butter. I did like many reviewers and cut it back to 24 servings, baking it in a 9" X 13" pan. Next time I'll cut the filling back to 30 servings, while keeping the crust at 24 servings to improve the filling:crust ratio. Second bake time was 32 minutes. A Tb of Kentucky bourbon added to the filling gives it that authentic southern flavor. Lovely, buttery taste. No real problem in getting the bars to release, although it did take a little more pressure than with most recipes.

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 13, 2009

Super Yum! I think they are better than pecan pie! The one thing I try to remember is to make sure to press the crust up the side of the pan to make it where when I pour the filling it will not seep under the crust. Then it will burn and that part has to be tossed. Bummer to toss all that goodness! These are always a big hit at any get together. Thanks for the recipe.

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sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Nov. 9, 2009

These were so good. I used butter instead of margarine, and also cooked at 325 for 40 minutes, next time I will cook at 325 for 35 minutes, and I think it will make them perfect.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Nov. 2, 2009

My husband thinks these should be illegal! I have made them multiple times. I only change one thing and that is I use salted butter. They are divine!

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EMERALDMIST

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Reviewed: Oct. 1, 2009

Was easy to make and tasted good. My coworkers raved. I'm thinking no need to make 4 pecan pies at Thanksgiving everyone gets a box of squares.

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AUDIBAKESALOT

Cooking Level: Expert

Home Town: Haverford, Pennsylvania, USA

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Reviewed: Sep. 10, 2009

These were really great and VERY addictive.Alot of people said they made them for Thanksgiving instead of pie and I can't wait to try it then.Easy recipe great results.

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cakelady78

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Reviewed: May 26, 2009

These were so yummy loved them and so did my kids. I did use a different crust from this site from lemon bars so good. must try.

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: May 4, 2009

Like other reviewers, I scaled the recipe to 24 servings and used a 9x13" pan. I also substituted butter for margarine. I lined the bottom and sides of the pan with parchment, did not grease, and it all released easily with no mess. I found I needed to increase the second bake time from 25 minutes to 35 minutes. The edges were just wonderfully toasty and chewy. This is truly a treat; I like them better than pecan pie! Thank you for posting the recipe.

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