Oh my, they look delicious!

I haven’t made the bars, but I just made a batch of the pecan pie bites. I make them in a mini muffin tin. Easy for a group get together because everyone can grab one easily. I’ll have to try these though.

Is this Ina Garten's recipe? If so, I've made it and it is TDF!

They do look delicious!

Not Ina Garten's recipe...........I've tried several different recipes before I found this one and it is now my go to recipe. Tossed the others. Glad you enjoyed, Dawn. Sounds to me like next time you will be making the full recipe and freezing. :-))) They last in the freezer for months. I think I told you I stack the layers between wax paper. DH will eat one small square a day and when the last one is gone, I will remove a layer from the freezer and transfer to fridge for him. I love them, too but for some reason I am able to resist them so I make them mostly for him. Will probably be making some this weekend. Had expected to make them today but didn't get to it.

OutsidePlaying, that sounds good too.

Martha, I didn't know the answer to your question and am glad to see that Georgysmom stopped by to leave an answer.

Thank you, Marilyn!

Yep, Georgysmom, I think you are right about making the full batch next time!

Could you link to the thread with the recipe, please?

Here you go mayflower - a link to the thread and I copied the recipe here too.

Thread Link

Pecan Pie Bars - originally posted by Georgysmom:

3 C. A. P. flour, 2 C. sugar, divided, 1/4 tsp. salt, 1 C. (2 sticks unsalted butter + 3 T., 5 eggs lightly beaten, 1 1/2 C. light or dark corn syrup, 1 1/2 tsp. vanilla, 3 C. chopped pecans.

Preheat oven 350. Grease bottom and sides 12 x 18" pan and line with parchment paper. (Do not grease parchment paper) In large bowl, combine flour, 1/2 C. sugar and salt. With pastry blender, cut in 1 C. butter until mixture resembles coarse crumbs. Press firmly and evenly in pan. Bake 15 - 20 min. In a large bowl, mix together eggs, corn syrup, 1 1/2 C. sugar, 3 T. melted butter and vanilla. Stir in pecans. Spread over hot crust and bake 25 - 27 min. or until set. Cool completely and cut into bars. (I use a combination of half dark and half light corn syrup.) I cut them in smallish bars because they are rich....you can always go back for seconds. DH will take one out every day when I have them in the freezer.

thank you for posting this recipe. I do make a mean pecan pie but this looks great particularly for some holiday parties that are pot luck.

Pecan pie is yummy but not so pretty or easy to serve and this looks like it would be the best of both worlds.

I may just have to try this (but will probably do 1/2 recipe as well. getting my math skills ready!

Thank you.

The pecan pie bite recipe I use is from the Land o’Lakes butter website. The only change I recommend is to let them sit longer than 10 minutes before trying to remove from the muffin tin. I wait 15 and they don’t fall apart.

https://www.landolakes.com/recipe/19670/pecan-pie-bites/

Thanks for posting the recipe for the pecan pie bites outsideplaying. I was going to ask for it.

You are welcome. One other tip is to not use too much dough when filling the cups. I had a little too much filling left over. And it didn’t make 36 which was fine, but I am pretty sure I always overdo it on the amount of dough I use.

You are welcome, salonva.

Those bites look really good, OutsidePlaying. They'd be a wonderful finger food for a potluck or a party since they would be easy to pick up and eat. I will have to try those too.

I wanted to add that I have never made a pecan pie, but Georgysmom's recipe was very easy to follow and didn't take very long to put together either. I've got to get those little suckers into the freezer today before they are all gone!

Dawn, pecan pie is one of the easiest pies to make. And so yummy. Unless you want to get really artful with placing the pecan halves on top, the rest is very easy. It’s especially easy if you use a refrigerated pie crust, roll it out to fit a pretty pie dish, flute the edge, add the filling and pecans and you are done. I take a bit of care to place the pecans, starting with the outside edge and working around the circle, but it really doesn’t take too long to do it.

Dawn, when you used half a recipe, how many eggs did you use?

Hubby did this part and it was very scientific. The original recipe called for five eggs, so we needed 2.5 eggs for half. He selected the two largest eggs and the smallest egg out of the carton and called it done!

If it had been me, I would have put two eggs in the pecan filling bowl, beaten the third with a fork or whisk in a smaller separate container and poured half by eyeballing it in with the two eggs that were already in the pecan filling. I think the pecan filling is pretty forgiving, because it turned out perfectly for the bars I made.

I was hoping you'd say you used two or three and it came out fine. ;)

phew! that was why I said I needed to sharpen my math skills.... fractions and all ya know!

Looks good

Sue

Apparently 1 large egg equals 4 T so for half an egg, mix up the odd egg and measure out 2T and add into the recipe.

I add in the yolk and keep the white for future use. I have no idea what that does to the recipe but putting in only 2 eggs will not wreck the outcome.

I'm pretty sure it would be fine with two extra large eggs.

I'm hungry and boy does these sound good!

I probably going to make these for Christmas dinner. I didn't make them for Thanksgiving because there were already too many sweet flavored things on the menu.