Total Time
Prep 10 mins
Cook 50 mins

This is a wonderful recipe. We have tried several and always come back to this one. It is from an old church cookbook. They keep in the refrig for weeks!!

Ingredients Nutrition


  1. In a large bowl combine the dry ingredients for the crust.
  2. Cut in the cold butter until crumbly.
  3. Press into the bottom and up the sides of a 10x15x1 ungreased pan.
  4. Bake at 350 for 18-22 min or until set.
  5. While the crust is baking, mix ingredients for filling except pecans.
  6. When it is well mixed, stir in pecans.
  7. Pour over hot crust.
  8. Bake at 350 for 25-30 minutes or until the edges are firm and the center is set. Like a pecan pie.
  9. Cool on wire rack. Cut into bars and store in the refrig until serving.


Most Helpful

Charlotte is right - no way will these last two weeks. There are only two of us, but we've already made a dent in the pan. I'm thinking I better get out and walk. These are really, really good.

Connie Lea March 03, 2012

I'll add this to my list of reasons why I love those old church cookbooks so much. Bravo! I had to give some away so that I would not eat them all. I have been so naughty grabbing one bar after another this past day. They are buttery and nutty...oh so YUMMY! I will be sad when I have the last couple tonight. I did use half dark corn syrup since I was running low on the light. I also toasted my pecans before adding them to the filling, it really brings out their flavor. Made for Spring PAC 2008.

Kitchen Witch Steph April 04, 2008

Mag05 is lying, they will not last a week, let alone a day. They are just so GOOD. Mag brought me over two the other day after she had made these and they were gone in sixty seconds!! I will take this bar to the next church event we have.

Charlotte J February 25, 2008

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