Recipe by Marietta Strothmann
"Great for the children and adults in the family. Originally submitted to ThanksgivingRecipe.com."
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1 1/2 cups
light corn syrup
1 1/2 cups
1 1/2 teaspoons
2 1/2 cups
Excellent taste and very easy to make! I was a little worried because they did get a little hard around the edges and it overflowed into my oven when I baked them...but I read in previous reviews that it had happened to other people so that was a relief! I baked them then let them cool, then covered them and cut them the next day. They were so great! Rave reviews from everyone at my party! When you're pouring the filling over the crust, it looks like it will be too much, but it works just great! Will use a disposable pan next time because of the overflow. GREAT RECIPE!!!
My family liked these but I found them a little runny and sticky the next day. It was like the topping ingredients started separating while it sat over night.
These are excellent - this is the third year I've made these for our annual choir party potluck, and people were WAITING for them. A couple of things...
I made 1/2 recipe which fit very nicely into my 8 x 11 pyrex pan. Made 24 nice large bars. I cooked for about 33-35 minutes unstead of 20 and allowed them to set up and cool before cutting - they were not at all runny. If making the recipe as called for in the large pan I'd do 40 minutes. Also, I found that putting each bar on a small cupcake liner paper was very nice for serving them as they can be crumbly.
I'm baking this recipe again this year for the holidays. Thought I had rated it, but I hadn't. It's wonderful!
I do bake it 15-20 minutes longer than stated and check it every five minutes.
Also, I use parchment paper on the bottom of the pan.
So, so good. I use all butter, as I refuse to cook with, bake with, or even eat the disgusting concoction known as margarine. I've made this twice already, and it is so good. I'm a southern girl, so I love me some pecan pie, and this is just sinfully good. I use 2 1/2 cups pecan halves, and I don't bother to chop them. I bake this in a 13x9 and reduce the temp just a little to 325. Also, I don't cook the crust quite as long (15 min), and also, the second round of bake time needs to be increased significantly. It is NOT done after just 25 minutes!
The amount of flour in this recipe should be 2 cups, not 3. Several recipes I have for this type of recipe only call for 2 cups. After incorporating that change the bars turned out delicious.
I have been making this recipe for years! Always a big hit anywhere I take them! I started lining my pan with foil and after they cool, slide it out of the pan onto the counter and use a pizza cutter to slice.
OUTSTANDING! I've had distrous results while trying to bake a pecan pie, but these turned out to be incredible! Didn't have all the corn syrup I needed, so substituted honey and maple syrup to make up the additional 3/4 cup and that substitute didn't seem to do anything to the recipe, but perhaps make it more flavorful. The crust on these are to die for...buttery and sinful. I actually cooked the end product about 12 - 15 more and that didn't seem to do any damage either (I was paranoid about it "setting" due to my past pecan pie disasters!), though it did make the crust on the rim a little more chewy and crunchy (caramelized it a bit more--I actually liked that part better...). All in all, a definite winner. One of the best dessert recipes I've used from allrecipes.....yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pie Bars I
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 82
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