Pecan Pie Bars I

Pecan Pie Bars I

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"Great for the children and adults in the family. Originally submitted to"
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servings 175 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • 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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  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.


  1. 154 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.

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...

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...

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...

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...

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