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Nutty Pecan Bars
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Nutty Pecan Bars

45 Min(s)
20 Min(s) Prep
25 Min(s) Cook
Pecans are blended with eggs, sugar and corn syrup then baked over an easy pastry-type crust for bar cookies that taste like pecan pie.
What You Need
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20 servings
Original recipe yields 20 servings
1 cup flour
3/4 cup sugar, divided
10 Tbsp. margarine or butter, divided
2 egg s
1/2 cup light corn syrup
1 tsp. vanilla
1 cup PLANTERS Chopped Pecans
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Let's Make It
1
Preheat oven to 350°F. Mix flour and 1/4 cup of the sugar in large bowl. Cut in 8 Tbsp. (1 stick) of the margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 to 12 minutes or until lightly browned.
2
Melt remaining 2 Tbsp. margarine; pour into large bowl. Add eggs, corn syrup, remaining 1/2 cup sugar and vanilla; beat with wire whisk until well blended. Stir in pecans. Pour over crust.
3
Bake 25 minutes or until filling is set. Cool completely in pan. Cut into 20 bars to serve.
Kitchen Tips
Tip 1
How to Easily Cut Bars
To prevent sticking, spray knife blade with cooking spray before using to cut bars.
Tip 2
Special Extra
For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 85mg
4%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 12g
24%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
0%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
20 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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