These were so yummy, even better than pecan pie according to DH! The crust was nice and flakey, I used butter instead of margarine, I just prefer the taste of butter. I was careful not to overbake, as I didn't want them to be dry, we like them on the gooey side LOL!... These are a winner, and I will be making them again. Thanks so much for posting Paula...delicious!...Kitten:)
Made up a batch of these to take to the beach yesterday - we came home with not a crumb left (literally, the kids kept scoonching down with their index fingers to get the last crumbs!). I used walnuts instead of pecans (hard to come by in Greece) and loved every bite.
These were so good I had to make a second batch the next day, so that the person that I had made them for could get one. Oops!
These were good on the first day. They are not as sweet as other Pecan bars I have found on this site. Which is good. But, after the first day, the cookie crust got a bit moist, and it just didn't taste as good nor have the same texture as it did on the first day. I guess we should have eaten them all on the first day!! (grin)
This was such a great slice! The cooking times were perfect and resulted in a delicious, moist slice. We officially can't stop eating it, I'm trying to be good and share it at work because if it sits at home I'll eat the lot! Thanks Paula for sharing your wonderful recipe!
I loved these bars! I made them for our 3rd annual 4th of July party with my Dad in mind, because he loves pecan pie. Everyone enjoyed them. My Mom asked for the recipe so she could make them again for my Dad. The bars were so simple to make and I wouldn't change a thing about the recipe! This recipe is a keeper! Thanks Paula!
Wow, these are wonderful! They are so rich, soft and delicious! And it is very MUCH like eating a piece of pecan pie. I took these to work and was asked for the recipe after the Mmmmm's. I used Egg Beaters rather than eggs, and they were still so nice and rich. And aren't they attractive? (See above picuture.) I'll be making these again often. Thanks for a great recipe, Paula!