Slab Pecan Pie Bars
Whether it's Thanksgiving or Christmas, these Pecan Pie Bars are a favorite on the dessert table here in the States and I bet elsewhere. Rich, smokey pecans mixed in with a sweet, thick filling of eggs and sugar make for a memorable treat. Prep time includes pre-baking the crust.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Line a 15x10" jelly roll pan.(See Note 1) with foil or parchment paper. Set pan aside.
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Notes
Need another baking tray? A 15” x 10” jelly roll pan (150”) can be substituted with one 9” square pan (81”), plus one 8” square or 9” round pan (64”) for a total area of 145”.
Sprinkled dough crumbs in the bottom of a lined sheet pan and line with a sheet of plastic wrap, lay another sheet pan on top and press.
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Reviews from the Original Source
I purchased the exact size pan called for in the recipe, and followed the directions as printed, but there was not enough crust OR filling, and the bars were too thin. These are a no for me.
Pecans are one of my fave nuts so I know I'd devour a stack of these! Yum!!
I love SLAB PECAN PIE BARS article
I'm loving this classic dessert as finger food thing you have going on. Really, so clever. I love pecan pie and this looks awesome!!
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