Reviewed: Nov. 8, 2009

These bars are wonderful. I needed to add a bit of ice water to my crust as it was too crumbly for me to handle without it. I used the recommended size pan, which i lined with parchment paper for easy lift out and cutting. Will definately make again.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Aug. 11, 2009

YUM! Perfect! I baked this in a 9x13 and baked the crust for 2 minutes longer, the filling for 10 minutes longer. I can't stress enough how delicious this was!

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lovethislife!

Cooking Level: Expert

Home Town: Dresden, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Jan. 1, 2009

Delicious! Used 1/2 brown sugar and 1/2 white sugar and brown sugar in the crust as suggested by others. I used a 10x15 jelly roll pan with baking paper and it didn't spill over or stick. I had a little less than 1.5 cups of corn syrup so that probably helped it not to spill over. Would make again definitely but I don't think that it will stop me making pecan pies altogether!

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 23, 2008

Absolutely divine! I cut the recipe in half and bake in a 9 x 9 or 8 x 10 dish for about 30-35 mns, until center no longer 'jiggles'.

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Amy Q

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 2, 2008

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.

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Jeanne807

Cooking Level: Expert

Home Town: Morris, Illinois, USA

Living In: Sequim, Washington, USA

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Reviewed: Nov. 26, 2008

I used a 9x13 pan and that seemed to be perfect for me. Nice thin bars with no mess, and they were really quick and easy to throw together :)

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Bernadette

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Nov. 24, 2008

These were very good and easy to make. I used a 9x13 pan and changed the recipe to 24 servings. I did not have a problem with the bars sticking at all. I love chocolate bourbon pecan pie, but wanted to have it in smaller portions. I added 1/4 cup bourbon and 6 ounces (half bag) of semisweet chocolate chips to the filling mixture. It turned out really good! This is a great easy recipe!

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bgirldeb

Cooking Level: Intermediate

Home Town: Berea, Ohio, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Aug. 3, 2008

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.

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Valerie Vestal

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Reviewed: Apr. 24, 2008

My co-worker (with little baking experience)made this recipe for a work contest. He brought it in right out of the oven. It was still warm and had to be eaten with a fork. He won FIRST place. They were even great the next day.

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logansmom

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Dec. 16, 2007

These delicious, gooey bars are even better than the best pecan pie! The crust is delicious! We used white sugar and white corn syrup for scrumptious results!

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westiemom

Cooking Level: Expert

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Dec. 27, 2006

These bars can be a little difficult to get out of the pan, but they are well worth it! My husband's favorite!

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FARRA

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Reviewed: Dec. 16, 2006

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.

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MARGE12

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Reviewed: Nov. 24, 2006

After reading reviews of these being too sweet and the dough not forming properly, I made some changes to the original recipe and they came out really good in the end. I added a few drops of water to the crust ingredients, which allowed it to form a dough. For the filling I also used 2/3 cup light corn syrup, a little less than one cup of brown sugar, and an ounce of unsweetened chocolate. Since I didn't have all of the pecans on hand, I used a mixture of walnuts and almonds along with the pecans. The pan size requested in the recipe should have been slightly bigger, as there was a small amount of crust and filling that remained, which I ended up throwing away.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Nov. 16, 2006

Awesome recipe! I've made them several times for student group things to rave reviews! Per suggestions, I add 1 tsp almond extract to the crust and mix dark and light corn syrup. Have sometimes substituted walnuts (cheaper)...someone who doesn't like walnuts even loved them! I also just sent the link to a friend who's now making them for Thanksgiving. Thanks!

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JJESKE

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Reviewed: Oct. 2, 2006

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!!!

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Libby

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Reviewed: Aug. 12, 2006

These are sooo tasty! I will make them again for sure.

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Delilah

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Reviewed: Jul. 5, 2006

WOW! These are really good! I used dark corn syrup because that is all that I. I made half the recipe and cooked the bars for 35 minutes and they were not runny at all. Great recipe, I will be making these again!

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CANDACELR

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Reviewed: Apr. 19, 2006

Mmm. I love pecan pie and it doesn't get any closer to the original unless you go to the effort of making pie crust. I really enjoyed how simple, quick, and tasty these bar cookies were. I did not find it at all runny. You just need to make sure it is set before removing it from the oven. I halfed the recipe both times I have made this and it has turned out great. They are less crumbly the next day.

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LinC

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Reviewed: Mar. 29, 2006

These were good in their own right, but not really what I had wanted. I was looking for a recipe similar to one that a girlfriend had made for a dinner party at her house. These ended up being quite different. I later found out that her recipe does not have corn syrup in it. But anyway, like I said, very tasty in a different way then what I was expecting.

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jan. 9, 2006

These are wonderful and turn out perfect every time. Anyone who comes within a foot of these bars demands the recipe. I do substitute turbinado sugar (demerara sugar or raw sugar) which adds a bit of cane flavor and is a little sweeter than white sugar. I use a bit less than what is called for but not much. It adds an extra hint of richness to the pecan flavor. Thank you for sharing!

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Traci

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