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
"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?"
"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."