When the air is starting to cool off, Who doesn’t love the smell of fall in their house, and the taste of yummy warm gooey autumn on their lips?

Let’s talk about one of my families favorite treats:

Pecan Pie Bars

These take about 45 minutes to make, and are worth every bite in the end.

We love to enjoy these when fall hits, during fall break, and even for a yummy Thanksgiving dessert.

Here is the Full RECIPE: (keep scrolling for the full HOW TO break down)



1 ½ c. light corn syrup

2 tsp. vanilla

3 c. flour

4 eggs, slightly beaten

2 C. pecans, coarsely chopped

1 c. butter or margarine softened

½ c. butter or margarine softened

½ C. sugar

1 c. sugar

2 tsp. salt

Preheat oven to 350°. Grease 15″x 10″ bakir g pan.

Beat 1 c. butter and ½c. sugar until cream, At low speed, blend in flour and salt until

mixture resembles coarse crumbs. Press firmly into pan. Bake for 25 minutes until lightly

golden on edges.

Melt remaining 4 C butter. In large bowl, using wire whisk, beat eggs, syrup, remaining 1

C. Sugar, melted butter and vanilla until well blended. Stir in pecans.

Pour mixture evenly over hot crust. 

Bake in oven 25 minutes or until filling is firm around

the edges and slightly firm in the center.

Cool completely in pan on wire rack. Cut into bars.

Makes about 5 dozen

Step by Step instructions:

Soften 1 C. butter, add 1/2 C. sugar to a mixer and cream together

Add in 3 C. flour, and 1/2 t. salt and stir in at low speed

This should create a course crumble mixture.

Add it to a 9X13 pan.

Press this firmly into the pan.

Bake for 20-25 minutes on 350 degrees. Do not over bake this!! It should only just be lightly golden on the edges. I have been making these for years. This time when making them I got totally distracted and over baked the crust. Yep!! not as yummy!!

While this is baking, start making your gooey filling mixture. You will want to do this now, because you pour this on right when the crust comes out of the oven.

Start by beating 4 eggs.

Then add sugar and continue beating.

Next comes the Karo syrup (1 1/2 C.), melted butter (1/4 C.), and vanilla(2 tsp). Mix all of this together.

The hardest part about this entire recipe is chopping your pecans. You can buy pecans that are already chopped, but they cost a lot more.

I like to use a chopper from cusinart, that I found on Amazon. It works awesome, and chops them so quickly. Plus, it’s so good for your arm muscles. (wink, wink)

You need 3 cups of chopped pecans, and you just stir them right into your mixture.

Once your crust is golden, you slip it out of the oven, and pour on your pecan mixture.

Slip it right back into the oven for 25 minutes or until the filling is firm around the edges, and SLIGHTLY firm in the center.

Let them cool, and enjoy with whipped topping and vanilla ice cream.

Happy Baking!!

Love, Andrea