Pecan Bars

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Pretty good and very easy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Was looking for a dessert for Thanksgiving that was not a pie, and these looked perfect.
Had no trouble baking them; the foil stuck to the corners a little bit, but was able to get it off without too much trouble. Quite messy cutting them up, and yes, a bit salty. I will definitely make these again just with less salt. DELICIOUS :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These bars were WONDERFUL! I didn't have any rum on hand and I used honey as a substitute for corn syrup. Everyone loved them and I will definitely be making them again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading reviews, I decided to make a double batch for a large crowd of relatives. It's so easy to make and tastes soooo good! I agree with the other reviewer that salty taste is prominent, and it should be cut. I may write another post note after Thanksgiving dinner. Try it yourself, you won't regret it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were seriously good eats. Dark rum is not an option, it is mandatory. The only comment I have is the salt level is very prominent. This was probably developed using Diamond Kosher which is slightly bigger than Morton Kosher. If you're using anything other than Diamond then you might want to cut the salt by 10-25%. I was thinking of drizzling some melted chocolate on top of these but this recipe is excellent without any riffing.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cannot say this enough.. this was so freakin good!!!!! I made it for a pot luck at church.. they were gone in no time. I had so many people asking for the recipe. They are so much easier than making a whole pecan pie... and just easier to eat. I skipped the rum, bucause i'm not a fan. I'm gonna make these again tomorrow they are so good... Make these!!! Foil worked great for me.. didn't spray or anything.. i stuck them in the freeze when done... and the foil came right off.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used the aluminum foil and found that it sticked to is as well. I will do the non stick cooking spray instead next time. I also found that the crust needed to come out earlier than the recipe called for - just before 20 minutes. The filling, however, does need more time in the oven than the recipe - it took 30 minutes for mine to be done. I used dark molasses since that is what I keep in my kitchen. If you love pecans, you will love this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have to start by saying I have an oven that needs to be watched and I thought I had pecans but didn't so I made it with walnuts BUT it turned out fabulous. I had no issues with burnt or overcooked shortbread. I also tried the trick with putting it in the fridge for the foil and it peeled immediately off - I'll try to re-lease foil net time. It got rave reviews and I will definitely make it with the pecans based on my friends feedback!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these last night and they came out very tasty! I used a glass 8x8 pan, sprayed with Pam (no aluminum foil and didn't have a problem with sticking. I baked my crust maybe 18 minutes (started smelling the nuts in the crust, and I think I could have taken it out at 15 minutes with no problem (20-25 minutes is definitely too long. I did have to bake the filling for a full 35 minutes at 350 degrees to get the center set (not 25-30 minutes. I also never heard of "light molasses" so I used clover leaf honey instead, which worked out really well. I didn't have rum, so I used a little rum extract, but next time I'll get some real rum because I think that would enhance the taste. I haven't had great luck with pecan pies turning out well, but this is a really good and easy substitute. I like the crust on this better than what is usually used in pies. Definitely recommend - 4 stars only because of "light molasses" and the cooking times.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked this recipe though I made a couple of changes. First, why the alluminum foil? I read that some had trouble wtih the cookie sticking and I can see why with the filling- I sprayed an 8x8 pan with non-stick spray and baked them as directed and they came right out of the pan without difficulty. So no foil for me. Also, a tablespoon of vanilla seemed heavy handed so I cut that in half. All in all, I found the recipe tasty and a tad different from the usual pecan tassie type cookies. I liked the rum flavor. There's a candy taste to this that is appealing. Thanks Aida