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Total Reviews: 64
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By Midwest gardenmom
Illinois
on November 20, 2010
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These are to die for and so easy!! These are much better than pecan pie, not overly sweet and much easier. I don't have a stand mixer so used a hand mixer for the filling and didn't have any problem at all. I was out of real butter, so used cheap oleo sticks and the bars still taste great. This will be my new favorite recipe for treat days at work!
By Meg from Carlsbad
carlsbad, CA
on November 20, 2010
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Rich and delicious! My husband took some to work yesterday and people wanted the recipe. A real holiday treat!
By CHEYENNE111
huntington beach
on November 19, 2010
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I have not tryed it but, i am going to make them for thanksgiving because they looked soo good on t.v ....
By ec6393_11719254
swampscott, MA
on November 19, 2010
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Excellent & easy!!!
What is the difference between "kosher" salt & regular table salt? I am pretty sure kosher is "approved" by the Rabbi. I have some kosher salt that has bigger granuales than table salt. Would that be the only difference? Should I break up the kosher salt in my hand/fingers to make it smaller grains of salt? Can kosher & table salt be used interchangeably?
I bet you can freeze these. I freeze almost all bars & cookies weeks ahead. Baking ahead makes for less "stress" at Christmas & other holidays.
By MichiganJ
Green Bay, WI
on November 18, 2010
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Fantastic recipe. I love pecan pie and these taste exactly like, but easier to eat, and simple to make. I took them for a food day at work and they disappeared! These would keep longer than 2 days, but if you're worried could refrigerate, though I don't think they would last that long...too yummy to resist!
By zacmac32
on November 18, 2010
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I just took mine out of the oven and they are so good warm. Better than pecan pie and just as easy to make!
By mimi12349
on November 16, 2010
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i haven't try these as yet! i'm thinking of making them for Thanksgiving. my question... in the recipe it says you can store them for only two days in an air-tight container. it that all they longer they will last? or can you keep them longer?
By locofoodie
Massachusetts
on November 15, 2010
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I usually make a smaller version, that I love with a 8x8 pan w/ whole pecans. This recipes is GREAT for larger crowds and tastes just as amazing. It was very easy! I broke my foodprocesser a while ago and used a pastry blender for the crust and it came out just fine.
By MrsFaxon
Oklahoma City, OK
on November 15, 2010
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You don't need to use a food processor. You could use a pastry blender to cut in the butter. It's usually got a wooden handle and has horseshoe shaped wires. Just rock it back and forth in the butter/flour/sugar mixture to cut the butter into tiny pieces. It'll take a lot more time, but it'll build muscles. If you don't have a pastry blender, you could use two forks and cut the butter into the flour using the tines. Again....more work, but worth the effort probably.
By pancakesandmore...
Roswell, GA
on November 15, 2010
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Easy, delicious... like pecan pie in a bar!