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.
Pecan Pie Bars
Yield – 20 servings
Preparation Time – 15 minutes
Cooking Time – 50 minutes
Ingredients
- 2 cups flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup margarine
Topping
- 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
Directions
- 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.
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{ 13 comments… read them below or add one }
YUM-O! Great for the holiday. Great for anytime, really
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!
Thanks Tricia & Karen! The best part is that it makes so many
Of course it’s hard to just eat one!
sounds so yummy, can you freeze these?
I took these to my church Thanksgiving dinner and they were PERFECT!!!
Yay! Thanks a bunch for letting us know – I’m so glad you enjoyed them
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.
thanks! I think this will be easier than pecan pie and I can make it ahead of time. Wish I had one now!
I cut the recipe in half and these turned out great! I will be making again for sure.
Oh yay – thanks so much for sharing! I’m sure that was still plenty
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?
Yes, that step is correct and is what helps the mixture to thicken up very quickly. I hope you enjoy it!
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!!!