The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 27, 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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Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 18, 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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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 16, 2009
These were good, but very very sweet! I used 3 cups of pecan pieces, otherwise I followed the recipe as stated. Next time I will make these in my 13x9 pan as other reviewers suggested. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 12, 2009
VERY VERY GOOD!
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Cooking Level: Expert

Living In: Garland, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 29, 2008
These are very good, very gooey, and very messy! They are great to eat at home, but they are not very functional for parties or events. They do not stack well on serving trays and people cannot easily pick them up or eat them without getting involved in a sticky mess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 26, 2008
Loved this recipe, not too overwhelmingly sweet like some pecan bars can be. I used dark corn syrup because I had it and butter rather than margarine because I had it, it was great but next time I will follow the recipe exactly to see what it is like in original form. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Dec. 25, 2008
This deserves more than 5 stars!! I followed the recipe but baked in a 10X13 (or is it 9X13?) baking dish. I realized while baking that other reviewers cut back on serving size to accomadate the smaller dish which i hadnt done. I was a lil worried that it wouldnt bake right but thankfully i didnt have any problems. It just took a lil longer to bake.These are soOoooOooo good =)
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 23, 2008
I just finished making these for Xmas about 2 hours ago; as Pecan Pie is my husband and Uncle's favorite. My husband said this is by far better than the pie itself. Like other reviewers I did 3/4 C of sugar and 3/4 C of brown sugar instead of the 1 1/2 C of sugar like a traditional pie would call for. I will most definitely keep this recipe going for many winter holidays to come.
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Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 22, 2008
Too easy, too yummy and too loved by all!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 19, 2008
These are awesome! I had no trouble with the bake time, although I baked them in a Pampered Chef stoneware pan. They came out perfect. I added a little more nuts. A friend of mine who supposedly doesn't like pecan pie said, "I think you just turned me into a pecan pie lover!" And others thought they were better than pecan pie! This one's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 17, 2008
Love it!! I used butter of course and used half white and half brown sugar. These bars are super easy to make and are a huge hit!!
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Living In: Port Angeles, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 13, 2008
I made these for Thanksgiving and everyone loved them. They were a little hard to get out of the pan, so use lots of pam. Very very yummy though!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2008
I decided to try this recipe for my office cookie exchange and as a novice baker I found this extremely easy to make! I followed the recipe for the most part to a 'T' with the exception of using butter instead of margarine and brown sugar in the filling instead of white. The advised baking times were bang on. Although, after the first batch I started taking them out 5 minutes sooner and batches 2-4 came out with the creamy consistency I was looking for. Word to the wise - this is definitely not for those on a diet and can become slightly habit forming, so make with caution! Great recipe!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Brampton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
These are terrific. Definitely make a day ahead so they can set up nicely. Since they are very sweet, you can cut them into smaller bars and so the recipe goes a longggg way! I used these on a dessert tray for Thanksgiving. People loved that they could have that pecan pie taste in just a few bites. Will definitely use this recipe again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 7, 2008
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.
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Cooking Level: Intermediate

Home Town: Wellsburg, West Virginia, USA
Living In: Panama City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 30, 2008
These were reallly good. Everyone loved these. When making these I waited till they were chilled until removing from the dish.
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Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2008
These are outstanding. I used dark corn syrup as that was what I had on hand. Subbed 1/2 cup brown sugar for white per other reviewers. Lastly, I used real butter versus margarine. I'm not sure why one would use margarine in a dish this rich. I prefer my oil and water in a salad. lol. Overall, a big hit for thanksgiving. Thankfully, there are leftovers which I just enjoyed while writing this. Will definitely make these again for special occasions only due to the amount of sugar and butter involved. Thanks for a wonderful recipe.
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Cooking Level: Expert

Home Town: Puyallup, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 28, 2008
I made these for Thanksgiving, and they were "out of this world" according to my brother.
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Cooking Level: Intermediate

Home Town: Waterbury, Connecticut, USA
Living In: Frisco, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 27, 2008
This was a huge hit at Thanksgiving! I had an 11" x 16" jellyroll, so I made 1 1/2 times the recipe - followed it to the letter except for substituting crisco butter flavor stix in the crust. It only needs the 25 minutes to cook if you use a jellyroll pan, more if use a cake pan as it thicker. Awesome recipe - I usually buy a boxed mix to make pecan bars but never again. These were easy to make and tasted way better. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2008
I think these turned out great...only thing was I did have to bake them considerably longer then the recipe stated, and my oven is usually really hot, I almost always take things out a couple minutes early.
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