Pecan Pie Bars for a Crowd Recipe

4.5 31 31
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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4.5 31 31
Publisher Photo
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
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

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

Directions

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 15x10x1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
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

Nutritional Facts

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

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  • 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter, cubed
  • FILLING:
  • 8 large 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 15x10x1-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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Reviews forPecan Pie Bars for a Crowd

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MY REVIEW
singneon User ID: 8718081 279841
Reviewed Dec. 24, 2017

"So disappointed. I didn't realize until it was too late that this recipe is incomplete. It calls for sugar in the instructions for the filling but the measurements DO NOT list sugar at all for the filling. Now I have to go try buy a dessert for Christmas dinner, such a waste of all these ingredients & my time."

MY REVIEW
Amy User ID: 9330316 278043
Reviewed Nov. 20, 2017

"These are tried and true! I have been making them since they appeared in my Taste of Home in 2004. Friends and family request them because they are so good! HOWEVER, somehow the recipe listed here got changed from the original recipe as "caroltruitt" mentioned. THE FILLING IS MISSING 3 CUPS OF SUGAR! Also, someone mentioned that cutting in the butter took forever. I use my stand mixer for that. I put all of the dry ingredients in and then slice the butter into the mixer and let it go until crumbly. It doesnt' take long at all and works perfect."

MY REVIEW
No_Time_To_Cook User ID: 6334849 277953
Reviewed Nov. 19, 2017

"These were great and easy to make!"

MY REVIEW
caroltruitt User ID: 3109348 277344
Reviewed Nov. 6, 2017

"DIdn't the original recipe call for 3 cups sugar in the filling? the directions still call for mixing the sugar and corn syrup, but this one does not have sugar listed under the filling ingrediants"

MY REVIEW
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!"

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

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

MY REVIEW
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."

MY REVIEW
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."

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

"Can you freeze them?"

MY REVIEW
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"

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