By: Gloria S.

I love pecan pie so much that I always have the urge to eat it with my hands right out of the pan. But that, of course, would be rude, so I restrain myself. But I don't need to use any such restraint when I make these bars. They're my favorite dessert and one is never enough. My diet can wait a little longer!


2 1/2 cups flour
1 cup cold butter or margarine (cut into pieces)
1/2 cup sugar
1/2 tsp. salt


4 eggs
1 1/2 cups light or dark Karo syrup
1 1/2 cups sugar
3 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla
2 1/2 cups pecan halves or coarsely chopped pecans


Pre-heat the oven to 350 degrees.

Cookie crust:

In a large bowl, with mixer at medium speed, beat the flour, butter or margarine, sugar and salt until mixture resembles fine crumbs. Press firmly into a 15 x 10 x 1 inch pan which has been sprayed with cooking oil. Bake for 23-25 minutes or until golden brown. Top with filling (see directions below). Finish baking as directed below.


In a large bowl, beat the eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in the pecans. Immediately pour over hot crust. Spread evenly.
Bake for 25 minutes or until filling is firm around edges. Cool completly. Cut into 2 x 1 1/2 inch bars.
Makes about 48 bars. -----------------------------------------