Pecan Pie Bars for a Crowd Recipe
Pecan Pie Bars for a Crowd Recipe photo by Taste of Home
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Pecan Pie Bars for a Crowd Recipe

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I love to cook large quantities and do most of the cooking for our church functions. People seem to enjoy these scrumptious bars even more than pecan pie. —Clara Honeyager, North Prairie, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:72 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 72 servings


  • 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter, cubed
  • 8 eggs
  • 3 cups sugar
  • 3 cups corn syrup
  • 1/2 cup butter, melted
  • 3 teaspoons vanilla extract
  • 5 cups chopped pecans

Nutritional Facts

1 each: 214 calories, 13g fat (5g saturated fat), 41mg cholesterol, 121mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
  2. For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
  3. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.
Originally published as Pecan Pie Bars in Taste of Home February/March 2004, p39

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MsJoanne User ID: 6657204 258591
Reviewed Dec. 24, 2016

"Halved the recipe. Came out quite well. I used baking Pam in my non-stick broiler pan and when it was done the whole thing lifted off in one piece. Made cutting super easy. Delicious.

Might add a bit of extra butter to the crust next time. Hubby loved them!"

Angiethesinger User ID: 6893459 257697
Reviewed Dec. 4, 2016

"These were delicious! The family loved them. I halved the recipe."

choward1 User ID: 8584377 257691
Reviewed Dec. 4, 2016

"This was a big hit for my gathering, I did half the recipe it made plenty and froze some for the next time. I make pecan tarts which is a lot of work this recipe is just as good and much easier."

Vickie User ID: 8978482 257624
Reviewed Dec. 3, 2016

"These bars are awesome! My 83 yr. old mother loves pecan pie and these bars satisfied that craving. I even got my 30 yr. old nephew hooked on them! As someone suggested, I used 1/2 white sugar and 1/2 brown sugar, no other changes. Yes, they freeze well, I froze them, and pulled out several at a time to eat, or the whole thing would have been gone too soon."

rmvm User ID: 1469295 257110
Reviewed Nov. 22, 2016

"Can you freeze them?"

Joanne User ID: 7825104 257097
Reviewed Nov. 21, 2016

"Sounds great.Love pecan pie and these bars sound just as good.I halved the recipe which was

easy for once(wish more of these large amount recipes were halved for we folks with small families"

Brenda MH User ID: 4949513 256419
Reviewed Nov. 5, 2016

"These bars are delicious and a lot easier than traditional pecan pie to eat at a potluck. I used half light corn syrup and half dark; next time, I'd like to try all dark syrup to see if it gives it a richer taste. Although the recipe says to pat the crust on the bottom and sides of the pan, I only put the crust on the bottom and it worked just fine. Word of warning- it bubbled over in the oven, set a foil-lined pan underneath to catch drips!"

twinkiedog User ID: 8053636 255910
Reviewed Oct. 25, 2016

"We loved it!!"

chefmd User ID: 6661215 244967
Reviewed Mar. 5, 2016

"Delicious, freezes well"

misscoffeepot User ID: 7519492 240097
Reviewed Dec. 24, 2015

"I made a "half" recipe- just the right amount of crust to filling. The freeze well too"

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