These pecan pie bars are great for the children and adults in any family.
These bars are incredible. I had to put them in another room so I would stop eating them. I used parchment paper as…you have to use this! Makes it soooo much easier! Also it takes much longer to cook then 25 mins. I m not sure if that was a typo in the recipe or not but I cooked mine for almost 60. I used a 9 x 13 and will definately use a larger pan next time! You won t be disappointed.
This recipe was fantastic! I read other’s comments and decided to keep the serving size as directed by the recipe. However I did line the jelly roll pan with foil and made the sides of the foil about 1/2 inch higher than the pan to prevent it from boiling over. I would highly recommed this recipe.
3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4 large eggs eggs
1 ½ cups light corn syrup
1 ½ cups white sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla extract
2 ½ cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jellyroll pan.
In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
Bake for 20 minutes in the preheated oven.
While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.