Pecan Bars

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My pecan pie is better. This was a good recipe,but I will stay with my own. I may try it again,but I will add dryed cranberries. I think this will add a great flaver.

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This is an extremely great recipe! Full of rich flavor. My bars did stick to the aluminum foil too, like some others noted. They didn't cut easy either. But the super great flavor made up for all of that!

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I'm going to stick with my usual recipe of pecan bars. This one called for "light molasses"; no stores in my area ever heard of it but after I tasted them I realized that using a dark Karo syrup would have been a much better choice than the regular molasses I used. Also the crust was too brown. Seeing that it had to bake an additional 25-30 minutes after the filling was put in it, I'd say 10 minutes would have sufficed. The only thing I DIDN'T have a problem with was removing them from the pan/foil. I noticed the sides were sticking to the foil so I refrigerated it till they were cold and the foil peeled right off. I ended up baking it the full 30 minutes because, at 25, the entire middle was liquid. Ah, but what good did it do to be able to removed the foil easily when the edges were burned? I also think that the sides of the foil should have either been buttered or sprayed with PAM. All in all, a total waste of ingredients. As stated before, I don't think I could improve on the usual recipe I use.

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Just made these tonight. They were very easy to make and delicious. I can't keep the family out of them. I was going to take some to work tomorrow but don't think they will last. I will definitely make these again. Especially love the crunchy outside edges.

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I loved this recipe. However, my bars stuck to the sides of the aluminum foil really badly and I had to cut all around the edges in order to get them out without ruining them!! I think a metal pan lined with parchment paper would have worked better. Aida, you should have specified this in your recipe! Other than that these were a huge hit!

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These are delicious! Thank you for the recipe. Made them in a ceramic pan and cooked the crust 18 min till light golden brown at 350 degrees. And, yes I had always heard that you reduce the temp for glass pans 25 degrees as well. Left out the nuts in the crust. The filling is so easy to make - hardest part is chopping up the nuts. It took 20 minutes for the filling to set to a slight jiggle. I probably could have cooked this a few minutes more. Will make again.

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I haven't baked them. Sounds great. However, Aida mentioned that when you use a metal baking dish the temp is 25 degrees different. I had always learned that glass takes a 25 degree lower temp for baking then metal, i.e. 325 degrees v. 350 for metal.