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This is a crowd favorite, even with those who don't like pecans! But to make these exceptional, increase the pecans by 50% and for ease, use pecan chips. I cut these bars into 1inch squares which seems to be the perfect size for consumption.
I live in Germany and it is rare that I find pecans, however, the other day at the store I found the mother-load, so I stocked up. I tried this recipe and I followed it to a T, but there was something just a bit odd. It tasted wonderful, don't get me wrong, just something with the consistency. As I said, I can't really put my finger on it. I'll try these again to see how it goes though. Thanks Kittencal!
As usual, Kittencal's recipe does not disappoint - these were are hit at my sister's Southern Hospitality party in northern Michigan this summer! Do chill them before cutting; use a sharp knife and a little muscle and you'll be good to go.
Taste was good, but these were extremely chewy, almost like the texture of peanut brittle. The taste was there, but the texture was nowhere near pecan pie.
Big hit with my 'teatime' chat class at the English Institute. No pecans here, walnuts make a fine substitute.
These are the best Pecan Bars I have made from this website!! I used Whole Milk instead of Whipping cream, just because I didn't have any Whipping Cream on hand. They came out fine and tasted delicious! These are so easy to make.
Instead of making a pie pie these bars are just as good if not better, totally wonderful! Thanks Kitty.
My husband decided he wanted these bars for Thanksgiving dessert instead of his usual pecan pie and was really happy with his decision. I did add some chocolate chips between the shortbread and the filling layers just because he's a chocoholic, and it worked out really well. Thanks for posting this, Kittencal!