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Pecan Pie Bars I

"Great for the children and adults in the family. Originally submitted to"
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servings 175 cals
Original recipe yields 48 servings (48 bars)


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease the sides and bottom of one 15x10 inch pan.
  2. In a large bowl combine the flour, 1/2 cup sugar, margarine or butter and salt until the mixture resemble coarse crumbs. Press firmly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 20 minutes.
  4. In a large bowl stir the eggs, corn syrup 1 1/2 cups white sugar, melted margarine and vanilla until blended. Stir in the chopped pecans.
  5. Spread the filling evenly over the hot crust. Bake at 350 degrees F (175 degrees C) for 25 minutes or until set. Let cool before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 152
  1. 176 Ratings

Most helpful positive review

Excellent taste and very easy to make! I was a little worried because they did get a little hard around the edges and it overflowed into my oven when I baked them...but I read in previous revie...

Most helpful critical review

My family liked these but I found them a little runny and sticky the next day. It was like the topping ingredients started separating while it sat over night.

Most helpful
Most positive
Least positive

Excellent taste and very easy to make! I was a little worried because they did get a little hard around the edges and it overflowed into my oven when I baked them...but I read in previous revie...

These are excellent - this is the third year I've made these for our annual choir party potluck, and people were WAITING for them. A couple of things... I made 1/2 recipe which fit very nicely...

So, so good. I use all butter, as I refuse to cook with, bake with, or even eat the disgusting concoction known as margarine. I've made this twice already, and it is so good. I'm a southern girl...

I'm baking this recipe again this year for the holidays. Thought I had rated it, but I hadn't. It's wonderful! I do bake it 15-20 minutes longer than stated and check it every five minutes. Al...

The amount of flour in this recipe should be 2 cups, not 3. Several recipes I have for this type of recipe only call for 2 cups. After incorporating that change the bars turned out delicious. ...

I have been making this recipe for years! Always a big hit anywhere I take them! I started lining my pan with foil and after they cool, slide it out of the pan onto the counter and use a pizza c...

After reading reviews of these being too sweet and the dough not forming properly, I made some changes to the original recipe and they came out really good in the end. I added a few drops of wa...

OUTSTANDING! I've had distrous results while trying to bake a pecan pie, but these turned out to be incredible! Didn't have all the corn syrup I needed, so substituted honey and maple syrup to...

These were wonderful! Next time I'm going to use brown sugar for white, and cut back a little on the Karyo... the bars ooozed long after cooling and cutting. Messy and totally worth the calori...