By ratherbeswimmin' on May 31, 2002
Photo by slickchick
Photo by slickchick
"For fall holidays."
Serving Size: 1 (984 g)
Servings Per Recipe: 1
"I made this to take to a scrapbooking party. A very simple recipe that was easy to make. The taste was delicious. Nice crust with pecan pie-like topping. A big hit at the party. Didn't last long at all. Thanks again for an incredible recipe."
"This was VERY good! "Cakey" bottom, "creamy" top, lots of "crunchy" pecans everywhere. I would give it 5 stars (butter pecan is my favorite flavor ice cream) but my husband gave it a 3, and my kids gave it a 4, so we compromised."
"A pecan lovers dream slice. Truly delicious, very easy and tons of flavour. Great recipe."
"These were very good. They taste just like pecan pie. I doubled the recipe and baked it in a 11x15 pan. They were a little chewy but that was probably because they were doubled. I'm taking them to a navy wives function tonight. I'm sure they will go over very well."
"Yum, next time I might add rasins."
"Yum! Have now made this twice and it goes down very well, but best cut quite small as suggested, because it's very sweet. Seriously moorish though...so one piece easily becomes two, then three...mmm"
"FANTASTIC! i have tried a few butter pecan square/tart recipes that don't use corn syrup and these are the best!! made exactly as written except that i used an 8x8 pan and added an extra 5-7 min on both bake times. gooey and delicious! the squares freeze well but next time will overbake a bit so they are a bit firmer when defroseted. Thanks again!"
"This was good. Very rich and the honey flavor REALLY stood out on mine but that may be due to the fresh local raw honey I used. I would make this again but not as a pie like I did, definitely as squares as you will not need a whole pie slice of this to satisfy you! Thanks."
"WOW,are these ever good. Love the buttery taste. Already had my 13 x 9 inch pan in the oven cooking the crust when I saw this recipe called for a 9-inch square. Well I figured for sure that my squares would be to thin and I had messed up this recipe. The dish didn't look to good cooking up in the oven and I thought it didn't look like it probably should :) Well much to my delight these tasted soooooo good. I had my DH try a bite and he was ohhhhing and ahhhhing, just like I had done when I tried them. Thanks ratherbeswimmin' these are FANTASTIC :)"
"I used my favorite pie crust, doubled this filling, and increased the final bake-time from 25 to 40-45 minutes, and this made an excellent corn syrup free pecan pie for my daughter who loves pecan pie, but is allergic to corn syrup."
"Wonderful...all my guests gobbled them up. I cut them in small, almost bite size pieces, so I had alot. Thanks! I'll be maiking these again!"
"Wow!! These are really delicious! The only thing I did different was not chop the pecans - I just broke them into large pieces by hand. To be honest, I almost substituted corn syrup for the honey. But, I used the honey anyway & it's perfect!"
"Outstanding pecan pie squares. I made these during Christmas and they were such a hit. Had a rich gooey-chewy pecan pie filling and so much easier to make than the real thing. This will be a regular at our house. Thanks for sharing this recipe."
"Oh so yummy. Tastes just like pecan pie but in a bar form. Very sweet and oohy-goohy rich and chewy. I took this to our church's fall festival. Not one bite left. I recommend this highly to anyone who likes pecans and pecan pie. "
"I think these were very good. I first baked them at the recommended time.. then I baked them an extra 10 minutes at 325 degrees just to make sure that the filling wasn't too gooey. It worked just fine. I dusted with powdered sugar when cool."