Reviewed: Dec. 22, 2012

I loved these.. Set up perfect and so convenient. I used 2 1/3 cup of flour and halved sugar white/Brown. Cooked 5 minlonger and they are perfection. Lined with aluminum made lifting a breeze!

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Reviewer:

Sterlingskye

Reviewed: Nov. 22, 2012

I made this yesterday for Thanksgiving dinner. I did make a couple of changes though. I used 1 cup of brown sugar and 1/2 cup of white sugar. I also used all butter, no margarine. The bars turned out really good. I would suggest that you scoop some of the filling out so it doesn't run over and cause a mess in the oven, also you may need to lengthen the baking time another 5-10 minutes for the bars to properly set.

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Reviewer:

VictoriaSe49896

Cooking Level: Expert

Living In: Westminster, Maryland, USA

Reviewed: Oct. 17, 2012

The only changes I made was the halve the recipe and I used a 9x13 since I didn't have a jelly roll pan and I lightly dusted it with a bit of powder sugar to make it pretty. Some tips. Use real butter for the filling part, this is one recipe that the flavor depends on it, grease the pan well, and while the pan is still warm loosen the filling from the edge of the pan, I waited 10 minutes, but the thickness of the filling will dictate this, and then you will not have an issue with sticking. Finally, these are rich so don't make the pieces too big when you cut them.

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Reviewer:

Ari

Cooking Level: Expert

Reviewed: Apr. 1, 2012

This is great. I used 5 eggs. Used 1/2 brown sugar in filling. Baked at 340 degrees in convection oven. Then refrigerated before cutting. Its disapearing.

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Reviewer:

quiggy

Cooking Level: Intermediate

Home Town: Delta, Colorado, USA

Living In: Littleton, Colorado, USA

Reviewed: Jan. 22, 2012

The best ever! As other people stated, these did need to be baked for approx. 15-20 mins longer than suggested (for the final cook time). I simply set my timer for 10 more mins, then another 5, then another 5...checking the bars in between each time adjustment. My husband raved and basically ate 3/4 of a full batch! Saying, "don't make these again any time soon, or I'll eat the whole batch next time" :-) Good enough for me! (3 year old son's take? "too many nuts, Mommy")

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Reviewer:

momthesaint

Cooking Level: Intermediate

Living In: Centreville, Maryland, USA

Reviewed: Dec. 28, 2011

These were a big hit! Second year I've made them for the holidays. Everyone that tried them loved them (especially my husband who is already a big pecan pie fan). I did adjust the recipe to 2 cups flour like others suggested.

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Reviewer:

Wags

Reviewed: Dec. 27, 2011

These cookies are really more like candy, very sweet, I cut them into bite size pieces and everyone loved them, I will make them again but will cut the recipe in half as it makes a lot of yummy cookies,,, btw I was short on pecans so I made these with a mix of walnuts and pecans,, it was really good this way,

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Reviewer:

Sandy

Reviewed: Dec. 23, 2011

I just made these bars and they are delicious! I read the reviews especially about the crust might stick to pan. I used the 15X10 glass dish, sprayed it with Pam before I pressed the cookie dough. I raised the crust up on all sides and baked it. I did reduce the syrup to one cup. The bars baked for the full 30 minutes. Let them cool and then cut them up. Since the filling didn't go over the crust, none got stuck to the dish. They lift off easily. My husband loved these bars. I am having to make another batch because we had friends come over and they really helped themselves to these delicious bars. My rating of these bars- 5 Stars.

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Reviewer:

luvscooking2000

Reviewed: Dec. 19, 2011

I made these for Thanksgiving rather than a traditional pecan pie. Everyone raved and said they liked it better than pie. The only thing I'll do differently when I make them this week for Christmas is cook the base a little less, maybe 15 minutes, as it was a little darker than I liked, and slightly dry. It could just be my oven. These were also much better the next few days after baking when the filling had time to seep into the crust. Delicious!

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Reviewer:

karen

Cooking Level: Expert

Living In: Albany, Oregon, USA

Reviewed: Nov. 30, 2011

Absolutely delicious!!! I have never made anything pecan before b/c I didn't use to care much for it but wow!! I will include this in my traditional Thanksgiving feast for sure.

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