Pecan Pie Bars for a Crowd Recipe
- 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
- 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.
1 each: 214 calories, 13g fat (5g saturated fat), 41mg cholesterol, 121mg sodium, 24g carbohydrate (12g sugars, 1g fiber), 3g protein.
Reviews for Pecan Pie Bars for a Crowd
"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!"
"These were delicious! The family loved them. I halved the recipe."
"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."
"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."
"Can you freeze them?"
"Sounds great.Love pecan pie and these bars sound just as good.I halved the recipe which waseasy for once(wish more of these large amount recipes were halved for we folks with small families"
"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!"
"We loved it!!"
"Delicious, freezes well"
"I made a "half" recipe- just the right amount of crust to filling. The freeze well too"
"This was the best recipe in place of pecan pie, which met with a 100% approval rating!"
"I cut in half also for one large pan. They were perfect. Love them."
"There was way too much flour in this recipe - I spent around 45 minutes 'cutting' the butter into the dry ingredients with a pastry cutter. I thought my arm was gonna fall off! I even added 6 tbsp of ice cold water to it, but that didn't help. I substituted 1/2 sugar & 1/2 Splenda in both the pastry & the filling & I used LITE corn syrup, since we have a bunch of diabetics in the family. The real workout was cutting the squares out of the heavy duty cookie sheets - then my arm did fall off! In the end, they were really good, but too hard of a workout for me!"
"Very good! I used three 9x13 " pans and it fit perfectly."
"I cut the recipe by 1/2. These were delicious, like much better than a pecan pie."
"Disappointed in these, but I will try again. I'll use less flour as suggested in the crust and I'll add some molasses and a bit of salt for flavor in the filling. Wish I had made slightly less filling also as doluco suggested. Did not over flow but came VERY close. I will re-rate after I make them again."
"The next I make these I'm going to use less flour and put additional salt in the flour and add salt to the filling."
"I made these for my daughter-in-law's birthday party and they were a big hit! Several people said they were better than pecan pie. That being said, I did have a HUGE mess on my hands when I made them, as they ran over in my oven. What a stinky mess as the filling continued to burn in the hot oven! I used two 15-in. x 10-in. x 1-in. baking pans as stated in the recipe, but it was just to much filling for that size. Next time, I will definitely not fill the pans quite as full in hopes of avoiding a burnt, stinky mess. Thank goodness for a self-cleaninng oven! These are very yummy!"
"So good! I also cut the recipie In half & cut the corn syrup to 1 cup & the sugar to one cup in the filling. This seems to be just the right sweetness for us."
"I will join the crowd with a rousing cheer for these pecan bars. I love them! Easy to make and to substitute. I made the mistake of picking up a bag of walnuts instead of pecans and didn't notice until I got home...so I used the walnuts reluctantly because normally I don't like them too much in baked goods. But I also added sliced almonds to offset the walnut taste and made a half batch....WOW. I wanted to freeze them for Thanksgiving but I cannot stop eating them. I feel it's just the right amount of sweetness in the filling and so chewy and crunchy...better than pecan pie, I agree. Will be making a full batch with pecans for the Holidays! Thank you for sharing a wonderful recipe. Jeannie Speakman"
"Been making this recipe since it came out in TOH 2005. Excellent! Easy to make and take to outings."
"I cut the recipe in half, I cut the corn syrup to 1 cup, I only used 1/3 heaping cup of sugar. Loved this recipe!!"
"I lost this recipe and am SO HAPPY to find it again! This recipe is my son's favorite. It makes a lot, though, so I cut the recipe in half. Awesome!"
"These bars are excellent. I make a lot of cookies and brownies for Christmas and this recipe will be one that I will make over and over."