Denise’s Pecan Pie Bars

by Denise on November 10, 2011


I am so ready for some holiday baking but it somehow felt a little too early in the month for pie so instead I made these yummy Pecan Pie Bars.


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Pecan Pie Bars

Yield – 20 servings

Preparation Time – 15 minutes

Cooking Time – 50 minutes


  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup margarine


  • 1 cup light brown sugar, packed
  • 1 cup Karo syrup
  • 1/2 cup margarine
  • 4 eggs
  • 2 1/2 cups pecans, chopped
  • 1 teaspoon vanilla


  • Mix together the flour, sugar and salt then add in 3/4 cup margarine and mix well to form a crumbly mixture.
  • Place the mixture in a greased 13″x9″ pan and bake at 350 degrees for 15 to 18 minutes until the top is lightly browned.
  • Combine the brown sugar, Karo syrup and 1/2 cup margarine in a medium pan and bring to a boil over medium heat.
  • Once boiling remove from the heat and already beaten eggs, pecans and vanilla.
  • Poor the topping over the crust and bake at 350 degrees for about 30 minutes or until slightly firm.
  • Allow to cool completely then cut into squares and serve.

{ 13 comments… read them below or add one }

Tricia November 10, 2011 at 7:20 pm

YUM-O! Great for the holiday. Great for anytime, really :)


Karen November 10, 2011 at 8:07 pm

ZOMG! Pecan pie is my most favoritest dessert in the whole world. I am seriously addicted. It’s a frequent family “mystery” how the “manager’s special” pecan pies at Kroger *always* seem to jump right into my cart. Thanks for posting this little bit of deliciousness. Can’t wait to try it!


Denise November 10, 2011 at 8:35 pm

Thanks Tricia & Karen! The best part is that it makes so many :) Of course it’s hard to just eat one!


edith November 12, 2011 at 8:44 am

sounds so yummy, can you freeze these?


Nicole November 14, 2011 at 5:56 pm

I took these to my church Thanksgiving dinner and they were PERFECT!!!


Denise November 14, 2011 at 6:37 pm

Yay! Thanks a bunch for letting us know – I’m so glad you enjoyed them :)


Denise November 14, 2011 at 6:40 pm

You bet Edith! This recipe makes a large batch so I’ll often freeze half for later. They’re nice and yummy and just the right amount of gooey after microwaving for a few seconds.


edith November 14, 2011 at 8:51 pm

thanks! I think this will be easier than pecan pie and I can make it ahead of time. Wish I had one now!


Amanda December 6, 2011 at 1:56 pm

I cut the recipe in half and these turned out great! I will be making again for sure. :)


Denise December 6, 2011 at 3:55 pm

Oh yay – thanks so much for sharing! I’m sure that was still plenty :)


leesers December 24, 2012 at 2:01 pm

Question: I add the already beaten raw egg mixture to the syrup mixture RIGHT AFTER it has been boiling? Don’t the eggs cook in the hot syrup?


Denise @ShopperStrategy December 24, 2012 at 2:44 pm

Yes, that step is correct and is what helps the mixture to thicken up very quickly. I hope you enjoy it!


leesers December 24, 2012 at 2:05 pm

I absolutely love Pecan Pie and miss it because my husband and son don’t want a thing to do with it. I cannot justify purchasing a whole one, and those little individual ones are just yuck-o-ramma. So, when I saw this recipe and see that they can go mobile with me, and the extras can also be frozen, I immediately thought this was the recipe for me!

I do have a question, though, (I put it in a separate post, not thinking, sorry all.)
If they turn out, I will be the happiest person waking up tomorrow morning!!!

Thanks for letting me see this!!!


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