I own the America's Test Kitchen Family Cookbook, and made these for Thanksgiving. I doubled the recipe and put them into a 13 by 9 inch pan. The bars were fought over by my family at the big event. Luckily, I had tasted one before I took them to the holiday potluck, because I sure didn't get another piece! I suggest that you make sure the filling is cooked all the way through. You can also chill the bars a bit before cutting them, since it makes it a little easier. I think the pecan shortbread crust makes these bars different. Couldn't taste the alcohol in the pecan filling, but the bars were not as sweet and gummy like traditional pecan pie.