Reviewed: Apr. 16, 2013

Totally love this recipe! I've made it MANY times (for Thanksgiving AND Christmas) and it's ALWAYS a huge hit!! My Aunt (who is a MAJOR league accomplished baker) asked me for the recipe!!! There are some reviews stating that something with the crust is amiss. My suggestion is to make it EXACTLY as it states - with butter! This is NOT a "healthy" dessert, so if that's what you're looking for, you might want to skip this one and keep looking instead of making alterations and then giving it a bad review (not fair in my opinion). Anyway.... :) The only suggestion I have is to make sure that the crust is nice and golden and then wait five minutes after you take it out of the oven and then pour the other ingredients on. Other than that, a fantastic recipe! :)

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Reviewer:

Dawn - Mims, FL

Cooking Level: Intermediate

Reviewed: May 3, 2011

Too eggy/spongy

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Reviewer:

KJCO99

Reviewed: Nov. 27, 2010

Oh. My. God. That is all I'm gonna say.

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Reviewer:

Jesivotchka

Cooking Level: Intermediate

Home Town: Garden Grove, California, USA

Living In: Horseheads, New York, USA

Reviewed: Oct. 22, 2009

Sorry, but this recipe did not work for me. The crust was way too sticky and the syrup mixture sank to the bottom after pouring it on the crust (maybe cooling the crust first would have helped or not pre-cooking it all?). The edges were overdone, but the middle was undercooked. Although they were a mess, they were still edible. However, I felt there was something missing with the flavor. I hardly ever give a recipe a bad review, but I just did not like this one.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Oct. 17, 2009

Delicious, easy and lives up to the positive reviews. My only change was to increase pecans to 2 cups. Will definitely make again!

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Reviewer:

Toasty Mama

Reviewed: Oct. 7, 2009

MMMMMM.... Didn't last long... need to double batch...

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Reviewer:

Dede

Home Town: Seneca Rocks, West Virginia, USA

Reviewed: Jan. 10, 2009

This recipe is just ok. The cake mix tast was a little overwhelming. Also, needs more pecans.

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Reviewer:

SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

Reviewed: Jan. 7, 2009

Great tasting bars. I ended up using about a cup and a half of pecans to cover the top better. These were very easy to make.

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Reviewer:

Nola

Cooking Level: Expert

Reviewed: Dec. 1, 2008

Awesome recipe! I made for Thanksgiving, and everybody loved them. I am not a fan of pecan pie - too sugary, too gooey, too rich - but the bars have the same flavor and are just right. I used more like 3 cups of pecans - just coated the top until it looked thick and good. Turned out really well, I'd recommend it - I can't imagine them with only 1 cup of pecans.

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Reviewer:

Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

Reviewed: Nov. 29, 2008

Mmmm. I used butter pecan cake mix instead of yellow and I believe this made them even more d-lish! Yes, the bottom crust was difficult to spread and pat into the pan but it did work. I allowed mine to cool some before I put the filling on top. The filling wasn't done in 35 minutes. As every oven temp differs, mine took 45 minutes until the center no longer jiggled when I shook the pan. I took the advice of others and allowed it to cool then I put them in the fridge over night to harden some so it can cut easier as they are gooey/creamy in the midddle (yummy). A very good peacan bar. THX

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