A friend of mine, who picks pecans every year, brought me some of these yummy bars along with a sack of pecans. They are incredibly rich and gooey, and freeze like a dream. Easy and perfect for the holiday season.
I just finished baking & tasting the Butter Pecan Bars. I changed the recipe due to the ingredients I had on hand. I used self-rising flour instead of all-purpose and I added 3/4 c. choc. chips to the mix. I made sure the sugars and butter were creamed to a fluffy light color. The final outcome was terrific. I can visually see the inside is soft and the outside is chewy. I cooked for 40 min. in a 350 oven. I had some pecans I wanted to use up and I am glad I found this recipe. Thanks! - 01 May 2006 (Review from Allrecipes US | Canada)
Too good. I made these for a tough crowd-we have several wonderful amateur cooks and one or two culinary professionals. Well, they all hovered over this plate of pecan bars and asked for the recipe. Be sure and let the recipe cool before cutting into bars-less mess. - 12 Jun 2003 (Review from Allrecipes US | Canada)
I made these for a cookout so I decided to go ahead and double the batch and cooked in a 9 1/2 by 13 1/2 pan and cooked for 50 minutes and it could have cooked for another 5-7 minutes to be perfect. I even accidentally put in a cup of walnuts and a cup of pecans (oops, I thought the bag I opened was pecans)and everyone still loved them not even noticing the difference. Will definately make again. - 27 May 2002 (Review from Allrecipes US | Canada)