Favorite Pecan Pie Bars Recipe
Favorite Pecan Pie Bars Recipe photo by Taste of Home

Favorite Pecan Pie Bars Recipe

Publisher Photo
Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. —Sylvia Ford, Kennett, Missouri
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 48 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • FILLING:
  • 4 eggs
  • 1-1/2 cups corn syrup
  • 1-1/2 cups sugar
  • 3 tablespoons butter, melted
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups chopped pecans

Directions

  1. Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes.
  2. For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust.
  3. Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars. Yield: 4 dozen.
Originally published as Favorite Pecan Pie Bars in Taste of Home April/May 1993, p29

Reviews for Favorite Pecan Pie Bars

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 21, 2014

"These bars are very simple to make. They taste a little less sweet then a pecan pie. Will definitely make them again."

MY REVIEW
Reviewed Nov. 10, 2014

"Made this for a funeral lunch today. Did not have corn syrup so used maple syrup. Used my large bar pan from pampered chef. They came out perfect and the taste was out of this world. Will be using this again for sure. Already sent recipe to my daughter to try."

MY REVIEW
Reviewed Nov. 4, 2014

"Please tell me how to adjust this recipe for high altitude...6800 feet above sea level. I really want to make these! Thank you!"

MY REVIEW
Reviewed Nov. 4, 2014

"This is a great recipe. I use white karo. If I want to do something different, I will use ribbon cane, or maple syrup. This is a family favorite. When making the filling, DO NOT WHIP OR BEAT. YOU WANT TO STIR. I hope you will enjoy it."

MY REVIEW
Reviewed Jul. 7, 2014

"For this recipe should the light or the dark corn syrup be used???"

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