Crunchy Pecan Bars


When Marilyn Martell started exhibiting at her local county fair, she won so many ribbons for cookies that she decided to share them in a cookbook entitled "County Fair Prize Cookies", published in 1975. For a number of years now, she has competed at the state fair, continuing to win blue ribbons for baking. Crunchy Pecan Bars is a long-time favorite. These delectable toffee-flavored bars are quick to make and yield a large batch. Simply pat the dough into a jelly-roll pan. Long baking at a low temperature gives the thin bars their crisp texture. They keep well-if you hide them.

Top Review by Wanda Fornal

Wow....really good. Easy to make...would made nice gifts. I'm going to chop the nuts finer next time. My husband and I loved them. Wanda in Texas

Ingredients Nutrition


  1. Preheat oven to 275°F (135°C). Butter a 15 x 10 jelly-roll pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add egg yolk and vanilla; mix well.
  4. In a medium-size bowl, mix flour and cinnamon.
  5. Sfir flour mixture into creamed mixture, using hands to mix stiff dough, if necessary.
  6. Spread evenly in buttered jelly-roll pan.
  7. In a small bowl, beat egg white just until well mixed; spread over dough.
  8. Sprinkle pecans evenly over top, then sprinkie lightly with sugar.
  9. Bake in preheated oven about 1 hour or until set. Cut in 2 x 1" bars or diamond shapes while still very warm.
  10. Remove cookies from baking sheet to wire racks and cool.
  11. Cookies become crisp as they cool.

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