The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 5, 2012
These were amazing. I used one cup brown rice syrup instead of the corn syrup and that worked great. I also took other reviewers' advice and used two 8x8 dishes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2011
I substituted brown sugar for white and cut the corn syrup (dark) back to 1 cup. But it was still too sweet for my taste, though a lot of folks seemed to like it a lot. NOTE: Do NOT try to make this in a 9 x 12 or 10 x 13 pan. The middle just doesn't cook. Try two 8 x 8 pans instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 17, 2011
These little tasty treats were wonderful. My son hates pecan pie and he loved these. I would of like to give this recipe 10 stars. And by the way, I didn't alter this recipe at all. It's perfect the way it is. Enjoy everyone!
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Photo by Betty Crockers Sister

Cooking Level: Expert

Home Town: Peterborough, Ontario, Canada
Living In: Bowmanville, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 9, 2011
Fantastic! I am not a huge fan of pecan pie, but these cookies have just the right combo of pecans, filling, and crust. I took these to my annual cookie exchange and everyone loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 29, 2011
5 star dessert!!! This was a fabulous and very quick version of the Pecan pie. Can't wait to make it again. No more then these came out of the oven, the family gobbled them up! Making another pan tomorrow for my work family! The only change I made was I reduced the corn syrup to 1 cup after reading reviews, but tomorrow I'm going to try the full amount to see the difference. YUMMY!!
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Photo by Will and Debbie

Cooking Level: Professional

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 25, 2011
The base is buttery and flaky, the filling rich and delicious. I had a hard time leaving these alone. Will make again and again as an alternative to Pecan Pie.
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Photo by KTWhite

Cooking Level: Expert

Home Town: Bridgewater, Vermont, USA
Living In: White River Junction, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2011
VERY YUMMY,so yummy my husband ate what I had made for christmas . he even mixed up a batch and baked more!(and he NEVER cooks or bakes)
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Cooking Level: Expert

Home Town: Nashua, Montana, USA
Living In: Glasgow, Montana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 27, 2011
So good and pretty easy. Although I think I'll stick to pecan tassies. I like the crust and gooey center of the tassies better.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Cranberry Township, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 24, 2010
Absolutely delicious. I made these for a church luncheon and everyone raved. Several people asked for the recipe. I followed the recipe exactly.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 11, 2010
Made these for Thanksgiving and they were a hit. Taste like pecan pie, but so much easier to make! I didn't alter the recipe at all.
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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