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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Reviewed: Jan. 3, 2006

This turned out wonderfully. There was a comment about it being runny but I did not experience that at all. They were a little mushy until they finished cooling completely but that was to be expected. Once they were cooled, they were easy to slice. They were slightly too sweet for my taste but everyone else thought they were perfect. Many rave reviews from the recipe guinea pigs!

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JADISENE

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Reviewed: Jan. 2, 2006

Kids absolutely loved them.

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LILROSEGLOW

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Reviewed: Dec. 19, 2005

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.

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SOPRANO39

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Reviewed: Dec. 15, 2005

The crust was very dry but that may have worked out once the filling was placed in it and cooked except that the filling did not bake up well and remained too runny to eat. The top firmed up nicely but underneath that was a very thick liquid that had no shape. I even extended the cooking time a second time by another 15 minutes to see if that would help but it did not and, of course, the crust was overcooked as a result.

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whozat

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Reviewed: Nov. 28, 2005

They tasted good but did not firm up the way other Pecan Pie bars have that I have made in the past. They were way too soft even after I tried overcooking them and freezing them to firm them up. I ended up having to throw half away sadly because they were just not done well. I have other recipes I like much better for this dessert.

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simcha

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bala Cynwyd, Pennsylvania, USA

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Reviewed: Nov. 23, 2005

Oh my gosh, these are incredible! A definite keeper.

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Nov. 2, 2005

Very easy to make. I didn't have that size pan so I made it in a 9X13 and an 8X8 pan. Worked great!

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April

Cooking Level: Expert

Home Town: Belton, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 8, 2005

this makes a very rich bar. my family, freinds, and co-workers can't wait to get at the pan when I make them. I do bake it about 5 min. more than the recipe calls for. :)!!

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PKCOPPER

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Reviewed: Mar. 22, 2005

This recipe is better than any pecan pie I have ever had!!! A definate do-over recipe. I didn't use as many chopped pecans as it called for, but it was still delicious. My family ate it up.

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POOHBECK

Cooking Level: Expert

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Reviewed: Feb. 11, 2005

This was good, however it was a little too sweet the first time I made it. The second time I used light brown sugar instead of white, I left out the vanilla, and I added a teaspoon of almond extract to the crust. It was much better the second time!

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SARAH7272

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 1, 2005

Got rave reviews from this recipe; my wife absolutely loved it. To me, however, the crust was a little too thick, particularly around the edge of the pan. I realize that's my fault, however, so I'm going to cut back slightly next time I make it.

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