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Preheat oven to 350°F. For the Spiced Crust, mix flour, confectioners’ sugar, cinnamon and salt in large bowl until well blended. Add butter; beat with electric mixer on medium speed until mixture resembles coarse crumbs. Press firmly into an even layer in foil-lined 13x9-inch baking pan.
Bake 20 minutes or until golden brown.
For the Pecan Topping, mix eggs, corn syrup, granulated sugar, butter and vanilla in large bowl until well blended. Stir in pecans. Pour over hot crust.
Bake 25 minutes longer or until topping is slightly firm in the center. Cool in pan on wire rack. Cut into bars.
I use brown sugar instead of the white cause I think it just makes them taste better!
Sharon Davis | November 06, 2015 |
Perfect as is.
Heather Hindale Henry | December 06, 2016 |
I liked these very much. Very yummy - just like pecan pie, although I think the next time I make these, I will only use 2 cups of flour and not 2 1/2 like the recipe called for.
Barb Peeples | January 08, 2015 |
Looks good! I wanna try it!
Myriam Landwehr | November 11, 2016 |
I thought these were okay, but not great. The crust seemed too thick, proportionally, for the topping. I would cut it down by a third. The topping was bland. Brown sugar, as one reviewer used, would probably give it some more flavor, and a pinch of salt wouldn't hurt either. They were very easy to make, and I will probably try them again with these changes.
Cardinal Meriweather | December 16, 2016 |