Reviewed: Apr. 15, 2013

I made the recipe as directed using pecan halves vs. pieces; I do think smaller pieces would have been better. These bars taste exactly like pecan pie, and they are rich. I only have a 9x13 pan, so that's what I used; I just didn't use all the crust or filling.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DANIELA92

Cooking Level: Expert

Reviewed: Mar. 18, 2013

These turned out AMAZING! I took the advice of other's and used real butter. I also exchanged the 1 1/2 cup of granulated sugar for 3/4 cup brown sugar and 3/4 cup white sugar. I also lined my cookie sheet (or what they call a jellyroll pan) with foil and smeared melted butter on top of the foil with a paper towel prior to placing my crust. I made sure and crusted the sides of the pan. This prevented the gooey filling from sticking and made it easier to remove the pecan bars after they were fully cooled down for cutting. Thank you for this wonderful recipe, my family and I really enjoyed it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lea's Kitchen

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Mar. 9, 2013

Yes I tried this recipe. I was not happy with it all. The crust has too much flour and it tasted dry. The topping was good. When cooking this recipe keep an eye on it because the topping will burn if not watched. The crust needs more butter and sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AmyLynn

Reviewed: Jan. 24, 2013

These are so good and easy to make. Tastes just like a pecan pie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BUTTERFLYV

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Jan. 20, 2013

Great recipe! Just use the tips offered by the caterer. Everything he said is exactly dead on! Use disposable tin pans and double the cooking time of the "goo" and this recipe rocks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mandi

Reviewed: Jan. 1, 2013

Loved this recipe. The thick crust adds a balance to the sweet filling. I followed the suggestions on using 1/2 white and 1/2 brown sugars, baked a little longer (about 40 minutes - did not rotate, I have a convect bake oven). I added 1 cup semi sweet chocolate chips to the filling. It turned out wonderful - the whole family loved it! (even those who don't like pecans) I liked that it did not taste overly sweet.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BECKIECROCKER

Cooking Level: Intermediate

Home Town: Mcclusky, North Dakota, USA

Living In: Bismarck, North Dakota, USA

Reviewed: Dec. 29, 2012

This recipe does not seem to like my airbake pans, so I bought a new cookie pan and it turned out great! My family keeps asking me to make them over and over.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

barracuda.baby

Reviewed: Dec. 27, 2012

great recipe! was a hit with the family.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWEET087

Reviewed: Dec. 26, 2012

Followed the recipe exactly. Used the Pampered Chef large bar baking stoneware pan and had zero spill-over. Clean-up was a breeze and the bars were delicious! (Did add five minutes cooking time, but probably won't next time since the edges were a little over-done) Great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful