Posted: 4/6/2013 8:46:00 AM
Before trying this recipe I read everyone's reviews and made the following changes... First I sprayed the bottom of my pan liberally before baking,then I made up my filling and decided that it did not look like enough when I spread it on the crust so I made a second batch but I did not quite double amount of pecans. I baked it until the center was set (I am not sure exactly how long that was but at least 35- 40 minutes - I kept checking it every 5 minutes to see if it was set). When I took it out of the oven and it set a few minutes I trimmed the crust along the sides with a sharp knife(as som
Posted: 1/6/2013 8:14:27 AM
i COOKED THESE FOR A DINNER WITH FAMILY BUT THE CENTER WAS SOGGY WHAT DO YOU THINK I SHOULD HAVE DONE LEFT THEM IN OVEN FOR 10 MINUTES MORE?
Posted: 12/8/2012 5:16:03 PM
These looked so good on TV. But have a question before I try the recipe. Do you use dark corn syrup and dark brown sugar? I think it would make a lot of difference in the flavor of the bars. Can someone help me out?
Posted: 11/3/2012 4:01:03 PM
My family loves these and they are gone very quickly. I have also taken them to work and given the recipe out to many.
Posted: 9/25/2012 3:22:36 PM
Very disappointed. The center pieces come out soggy. Then ends and sides taste great. I tried this recipe 3 times to and changed things to see if it would come out right. Didn't happen! Won't try the 4th time.
Posted: 8/7/2012 6:12:55 PM
This recipe reminds me of my momma's Pecan Pie bars. She always used pie crust for the first layer. I tried the crescent creation but it was too "bready" tasting. I think I will go back to using the Refrigerated Pie Crust, it has a flaky texture and taste more like traditional pecan pie!
Posted: 5/1/2012 12:36:01 PM
Love this! To cbraun 01- How much Mapleine do you use? Thank you. Lesa
Posted: 12/23/2011 7:58:24 PM
Saw this on the food network/channel. Tried to do it from memory and it was tripled. Person on the show said just use a pecan pie recipe and put it on the crolls. I looked up the recipe to see how long to cook it after I got itinthe oven. It does not look like the picture. Now I know.
Posted: 12/20/2011 6:09:36 PM
We love this recipe! It's definitely best to butter the pan. Also, it's easier to spread the pecans evenly if you don't mix them with the wet ingredients. Just sprinkle pecans on the prebaked crust, then pour the syrup mixture over them, being sure all the pecans are covered.
Posted: 11/18/2011 12:33:27 PM
I made this last year for Thanksgiving and it was an AWESOME HIT with the family!! Making it again this year!! ( 2011 )