Pecan Pie Bars II Recipe -
Pecan Pie Bars II Recipe

Pecan Pie Bars II

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"If you like pecan pie, you'll love these bars!"

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Combine flour and brown sugar. Cut in butter and margarine until mixture resembles coarse crumbs.
  3. Press into a 9 x 13 inch pan and bake for 10 minutes.
  4. Combine remaining ingredients except pecans and blend well. Stir in pecans. Pour over baked crust.
  5. Reduce oven temperature to 275 degrees F (140 degrees C). Bake 50 minutes or until set. Cool in pan on wire rack. Cut into bars.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2003

Tastes just like the pecan bars at my favourite bakery. The only thing I did different was add more pecans. Yum!

Most Helpful Critical Review
Nov 22, 2004

Not too impressed, a bit bland.

Nov 19, 2006 could anyone rate these anything other than a 5 star? I love these. Just made them for my husband's thanksgiving meal at work. These are great for a potluck because you can cut them up and dont need silverware, plates, etc. Much better than pecan pie, I think. Crust resembles shortbread...but a little different. I doubled the pecans as other reviewers suggested. I will definitely make these again...THANKS!

Jan 03, 2004

It's true to it's word if you love pecan pie you will love these bars. I doubled the recipe and bake it in a jelly roll twice as many and they were wonderful.

Mar 13, 2006

Holee , these were good. Dee-lish. Fattening as heck, but worth every calorie. Make these and ENJOY them. I know I did. Boo-yah!!

Nov 27, 2008

Tip: I doubled the Pecans... measured them whole and pulsed them in the food processor until they were the right size. I also toasted the Pecans first when they were whole. For the crust, I used all butter... no margarine. I also used 1/2 of whole wheat flour and 1 1/2 cups standard flour and to add some heartiness. These were delicious!

Dec 07, 2007

Be careful when you put it in a jelly roll pan. I did that and had an absolute mess in my oven. You have to be extra careful when putting it back in the oven.

Aug 17, 2008

My kids love this. It's really sweet and rich. I didn't even have enough corn syrup so I ended up using less, plus I substituted some honey, but was still short the whole amount. I can't imagine how sweet it would have been had I completed the recipe with the whole amount. I'll probably keep making it the way I accidentally did this time!


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  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 69.1 g
  • 22%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 232 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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