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If you like pecan pie, you're sure to love these bars. They don't last very long at my house.
Nutritional Facts 1 serving (1 each) equals 175 calories, 9 g fat (3 g saturated fat), 44 mg cholesterol, 81 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Pecan Pie Bars in Country Extra November 2002, p51
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Reviewed on Dec. 02, 2012 by dalbailey
I made this it was very good i used walnuts didn't have pecans i didn't cook the bottom as long 15min and then put the mixture on top they were so good
Reviewed on Nov. 25, 2012 by starr186
i found this recipe very disappointing. the crust burnt and the mixtured overflowed into the outer edges of the pan. will just stick with th pie.
Reviewed on Nov. 21, 2012 by shannonf7
This is a great recipe, but it is definitely tricky! I had issues with overflow and a gooey crust the first time. The second time, I used parchment paper and it made a world of difference! It held onto the crust tighter than just a greased pan, so there was little overflow of the filling over the crust. Also, once the bars were cooled in the fridge overnight I just pulled the parchment paper out of the pan and dropped it onto a cutting board and cut the bars with a pizza slicer. Worked great! They are nice and neat and taste amazing!
Reviewed on Nov. 16, 2012 by janet.wallenfang
This is a tricky one. Tastes more like pecan pie than other bars; kids liked it because it was more gooey like the pie. Hard to bake, though. First time I tried it, the topping part soaked through and stuck all over the pan, making a yummy mess. I thought maybe because I did not pre-bake the crust for the whole time... it was looking browned. Second time, I tried pre-baking it for the whole time. The topping stayed on top, but the bottom was pretty dark and all around the edges was slightly burnt. I will probably try it again, since this was the kids' favorite of three recipes I tried for pecan pie bars. Very soft, too, so mine did not really cut nice and neat like the photo!
Reviewed on Feb. 20, 2011 by blondgrl_4_6
This reciped is awful. The brown sugar mixture went underneath the crust while it was baking, so the top was hard and the bottom was just mush. I will never use or recommend this recipe!!
Reviewed on Sep. 28, 2010 by Amy the Midwife
IF I were to make this again, I would check the crust at about 10-15 min instead of 20-22. Mine was already dark golden around the edges at about 18 minutes, which made the ending product near burned. I baked the filling for only about 35 minutes. I could understand it if I had baked it in a Pyrex or my if oven runs hot, but neither was a factor. I think I'd rather try a different recipe.
Reviewed on Jul. 22, 2010 by rightonjt1
If you like pecan pie you'll love these bars! Easy to make and super tasty!
Reviewed on Jan. 07, 2010 by JennieJean
No. 1 for my Christmas cookies. This is a recipe you can make at the last minute when you get that phone call that you're getting unexpected compnay.
Reviewed on Dec. 06, 2009 by rsdsw2uf
These are so good and easy to make.I made them to test as need something different to take to Christmas party.I am definately making alot of these to put in a 'Tin' for gift giving to neighbors.Umm Umm good !
These are so good and easy to make.
I made them to test as need something different to take to Christmas party.
I am definately making alot of these to put in a 'Tin' for gift giving to neighbors.
Umm Umm good !
Reviewed on Nov. 21, 2009 by shonnaoquinn
I first made these for a friend from church who had just had a baby. They were such a hit that I've made them several times since. I'll be making a pan to share w/ my family this Thanksgiving in lieu of a pecan pie. Delicious!!
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