Goldy Bear's Lethal Layers

"Another recipe from Diane Mott Davidson's Goldy Bear character. Like pecan pie, only easier to pick up. Yum!!"
photo by newspapergal photo by newspapergal
photo by newspapergal
photo by newspapergal photo by newspapergal
Ready In:




  • Preheat oven to 375.
  • In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also bedone with 2 knives or a pastry cutter).
  • Pat as a crust into a buttered 9x13 pan.
  • Bake for 10 minutes, then cool completely.
  • Spread pecans over cooled crust.
  • Beat eggs with brown sugar until thick.
  • Add vanilla.
  • Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour.
  • Stir this into egg mixture.
  • Pour this mixture over the pecans and crust.
  • Sprinkle chips over the mixture.
  • Bake at 375 for 20 minutes or until center is set.
  • Let cool before cutting.

Questions & Replies

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  1. Liara
    This was so good!! Very moreish, you just can't stop at one piece, or at least we couldn't. LOL. It wasn't too sweet either which was great. Thanks!
  2. myrnabarager
    I have made these bars several times for bake sales and always get rave reviews! I never get a chance to see how long they'll last!
  3. JenSmith
    This was an easier recipe to follow, although mine didn't look much like the picture. I think I should have put more chocolate chips int it. Anyway, I might make these again sometime, if I don't forget about this recipe. Thanks for sharing.
  4. newspapergal
    Excellent. Rich, buttery, and wonderful either warm from the oven or cooled. I used half whole-wheat and half all-purpose flour for the crust with no compromise to the taste. I followed the recipe exact, and then drizzled a bit of melted choc chips on the bars after they'd cooled. Excellent - served to friends and they raved & raved. I'm going to try to freeze a few to see how that works out :) (chose for Pick a Chef '05)
  5. Akikobay
    I'm editing this review to add another star based upon a couple of corrections made to the recipe. This recipe was really good. The cookies lasted almost a week after baking them (I have no reason why), but they held up very well during that time. I found that it really required more than 2 cups of halved pecans to spread a good amount of nuts over the entire 9 x 13 area of the pan. That may have been personal preference though. Mine needed closer to 25 minutes in the oven to bake. I love Diane Mott Davidson's books and this is one of the best recipes from the series!Delicious. Thanks for posting this!!


<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>
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