Total Time
1hr
Prep 0 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  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.

Reviews

(5)
Most Helpful

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

Wanda Fornal November 10, 2001

I forgot to put the cinnamon in the dough, so I mixed 1/2 tsp with the 2 Tb sugar that was sprinkled on top. Made these with finely chopped walnuts instead of pecans because that's what I had on hand. WOW! They're delicious!!

ruth detroit area October 19, 2001

The tops of mine started browning before the bottom crust got done, so therefore, they weren't so crunchy. Since pecans are a rare commodity here, I didn't want to monkey around too much with the cooking time because to burn them would be too much to bear. They were still fine, but a little oily and pasty because the bottoms didn't brown.

KWB November 25, 2006

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