Pecan Pie Bars

I made these last year for Christmas and everybody loved them. I used parchment instead of foil to line the pan and it worked perfectly. I am adding these to my regular cookie line up.

I couldn't agree more with Marissa that these bars are to. die. for.  Since the recipe appeared in SL 2 years ago, I've made these bars nine times, each time to rave reviews.  Making next week to take to a cookie exchange -- accompanied by a photocopy of the full page original recipe that appeared in the magazine.  I keep the original in a plastic sleeve, taped to the inside of my baking cabinet.  Always handy, and supremely tantalizing! 

If you love pecan pie, make these bars and love them even harder. The filling is amazing; but I must insist you make the crust, too! The crust paired with the filling is what makes this a stand out. It's pretty much like pecan flavored heaven in your mouth. My local grocery store only had a very large can option of cane syrup. At first I was annoyed and worried it would be wasted, but now realize it was just the dessert gods smiling down on me, forcing me to have to make this recipe several more times!! Definitely bringing this winner to Christmas

Fantastic! I cheated and used premade pie crust(I know it's truly a sad world we live in!). I did have a hard time finding cane syrup where I live, but it was worth the hunt. Becareful when adding vanilla to hot mixture, it bubbles fiercely. These are very rich; keep bars small. Made two batches already , will be making more. ENJOY!