Pecan Pie Bars I

Pecan Pie Bars I

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"These pecan pie bars are great for the children and adults in any family."
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1 h 5 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
  2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.


  1. 490 Ratings

Most helpful positive review

Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of ...

Most helpful critical review

I followed the recipe EXACTLY, even using shortening to lightly grease my 10x15 jelly roll pan . 1st) the crust is too flourly and not buttery at all. I actually think it was about 2x more flo...

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Most positive
Least positive

Excellent recipe! I cater, and my clients asked me to keep these in regular rotation. Per suggestions, I also used half brown sugar and half white sugar for the filling, plus butter instead of ...

Let me share my thoughts on this really great pecanpie bars. First, you have to have the right size jelly roll pan! I used a 12X18 inch dark metal pan. I lined the pan with parchment paper (M...

This was great. I did not have a jelly roll pan, so I changed the serving from 36 to 24 (all measurements changed nicely except the 4 eggs which equaled to 2 and 3/4. I just used 3 eggs.) I ma...

I would have given this five stars, but I did make a few revisions. I used salted butter instead of margarine, and substituted brown sugar for half of the white sugar (in the filling mixture). ...

First, I opted not to use a jelly roll pan as so many said it made a mess. I used a 9 x 13 pan, used a lot of cooking spray and did a fast crust by using 1 1/2 roll up dairy case pie crusts. T...

This has to be the best recipe out there! My office insists that I make them. The new Reynold's Wrap Easy Release Foil works well to help get them out of the pan when the carmel sticks to the ed...

These turned out so good. I toasted my pecans for a few minutes before adding them, and I didn't bother chopping them. Also, I lined my pan with foil and then greased the foil, and had no trou...

VERY good. I followed the reviewer's suggestion of changing servings to 24 servings in order to get correct ingrediant amounts for a 9x13 pan. It worked perfectly. I also used half butter, ha...

These were really fantastic! I made a few changes - I substituted bwon sugar fro teh white sugar in the crust and used unsalted butter instead of margarine. In the "gooey" part, I only used 1/...

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