Reviewer:

Reviewed: Dec. 20, 2012

Followed the recipe, except extended the baking time to an hour, as recommended by several reviewers, and did not firmly pack the brown sugar - was almost out of it. Operator error! I ended up with an eggy cake like blondie, which was edible but not great. I have made the Pecan pie bars 1 recipe and felt it more closely resembled pecan pie - a favorite which goes over really well at southern potlucks. I think I will continue with my old recipe.

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Reviewer:

suzanne

Reviewed: Dec. 16, 2012

Good recipe, great flavor. Def. needs to bake longer than 50 minutes at 275 degrees. after that, I turned the oven up to 325 and baked an additional 22 minutes. I used all butter too, didn't have margarine.

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Reviewer:

JACQUIE333

Cooking Level: Expert

Home Town: El Segundo, California, USA

Living In: Coeur D Alene, Idaho, USA

Reviewed: Nov. 19, 2012

The taste is good but doesn't taste much like pecan pie. It is more cake like.

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Reviewer:

critterjulie

Cooking Level: Intermediate

Reviewed: Oct. 24, 2012

Yes amazing! I also double the pecans and added Butterscotch chips..Super easy!

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Reviewer:

Michellen74

Reviewed: Jun. 24, 2012

omg, love this. So good. I do love pecan pie and wanted a treat that was easy and fast. This was it. Will make them again :)

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Reviewer:

mari428

Cooking Level: Intermediate

Reviewed: Apr. 14, 2012

I made these just as the receipe said and they were very good.

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Reviewer:

DEER PATH

Cooking Level: Expert

Home Town: Tracy, Minnesota, USA

Reviewed: Dec. 16, 2011

So I think the recipe is delicious, however the cooking time seems to be off for me. I took it out after only 50 minutes, and it was not at all done. I put it back in the oven for another 15 minutes and that seemed to do the trick. So I would recommend more like an hour in the oven, not 50 minutes.

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Reviewer:

venna123

Reviewed: Nov. 23, 2011

YUM!! I changed up a recipe just a little bit because it seemed like quite a lot of sugar to me (my family and I like our sweets, but not too sweet!) In the shortbread crust I added only 1/2 cup of brown sugar rather then a whole cup and baked for 15 minutes. I added 3/4 cup butter instead of 2 cups of the mixed. I only used 1/4 cup of white sugar and added in an extra cup of chopped pecans. Cannot wait to dig in tomorrow after Thanksgiving dinner! Thanks for the wonderful recipe!

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Reviewer:

rpoplaw

Reviewed: Nov. 21, 2011

These were delicious. Everybody who ate them raved about them. I used all butter and had to bake my crust much longer than the recommended 10 minutes. Probably double that time. I baked until the crust not wobbly when I removed from oven. The rest went exactly as written. Thanks for sharing.

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2 users found this review helpful