Pecan Pie Bars for a Crowd

Name: Pecan Pie Bars for a Crowd
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 dozen.
Ingredients: 6 cups all-purpose flour; 1-1/2 cups sugar; 1 teaspoon salt; 2 cups cold butter, cubed; FILLING:; 8 large Eggland's Best eggs; 3 cups sugar; 3 cups corn syrup; 1/2 cup butter, melted; 3 teaspoons vanilla extract; 5 cups chopped pecans

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

Ingredients

6 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
2 cups cold butter, cubed
FILLING:
8 large Eggland's Best 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.

Nutrition Facts

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

Originally published as Pecan Pie Bars in Taste of Home February/March 2004

Reviews

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Average Rating:

Beachsidelcb

Apr 28, 2019

Ive made these multiple times without problem. I even screwed up once and forgot to bake the crust first and they were still perfect! The fact that it makes 2 large pans makes it perfect for parties providing I don't eat one pan myself.
singneon

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.
Amy

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.
No_Time_To_Cook

Nov 19, 2017

These were great and easy to make!
caroltruitt

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
MsJoanne

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

Dec 4, 2016

These were delicious! The family loved them. I halved the recipe.
choward1

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

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

Nov 22, 2016

Can you freeze them?