• 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter, cubed
  • Pecan Pie Filling


  1. In a large bowl, combine the flour, sugar and salt.
  2. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans.
  3. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
  4. Pour Pecan Pie Filling over crust.
  5. Bake 25-30 minutes longer or until edges are firm and center is almost set.
  6. Cool on wire racks. Cut into bars. Refrigerate until serving.

Yield: 6-8 dozen.

Pecan Pie Filling

  • 8 eggs
  • 3 cups sugar
  • 3 cups corn syrup
  • 1/2 cup butter, melted
  • 3 teaspoons pure vanilla extract
  • 5 cups chopped pecans


  1. Combine the eggs, sugar, corn syrup, butter and vanilla
    in a large bowl.
  2. Stir in pecans.

Looking for a party-perfect treat that’s a cut above the classic fruit-filled cobbler? Consider it found. Toffee-glazed pecan pieces add a streusel-like crunch to the tops of these Blackberry-Peach Cobbler Bars.


  • 1 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 1/2 cups granulated sugar, divided
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 3/4 teaspoon table salt
  • 3 1/4 cups all-purpose flour, divided
  • 3 (6-oz.) packages fresh blackberries (about 4 cups)
  • 4 cups peeled and sliced fresh firm, ripe peaches
  • 3 tablespoons bourbon
  • 1 cup Glazed Pecans


  1. Preheat oven to 350°.
  2. Beat first 2 ingredients and 1 cup granulated sugar at medium speed with an electric mixer until creamy.
  3. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
  4. Stir together baking powder, salt, and 3 cups flour; gradually add to butter mixture, beating just until blended.
  5. Spread three-fourths of batter in a greased and floured 13- x 9-inch pan; sprinkle with blackberries.
  6. Stir together remaining 1/2 cup granulated sugar and 1/4 cup flour in a medium bowl; add peaches and bourbon, stirring to coat.
  7. Spoon mixture over blackberries.
  8. Stir pecans into remaining batter; dollop over peach mixture.
  9. Bake at 350° for 1 hour or until golden and bubbly.
  10. Cool completely on a wire rack (about 1 hour).
  11. Cut into bars.

Glazed Pecans


  • 2 cups pecan halves
  • ½ cup firmly packed light brown sugar
  • 6 Tablespoons dark corn syrup


  1. Stir together pecan halves, brown sugar, and dark corn syrup in a small bowl.
  2. Spread mixture in a lightly greased aluminum foil-lined jelly-roll pan.
  3. Bake at 350° for 12 to 15 minutes or until glaze thickens, stirring every 4 minutes.
  4. Spread in a single layer on wax paper; cool completely, separating pecans as they cool. (For the prettiest garnish, leave some in clusters.)
  5. Store in an airtight container at room temperature.

Yield: Makes about 2 cups.

 Caramel Pecan Bars Recipe

These rich bars really capture the flavor of pecan pie.


  • 1 cup butter, cubed
  • 2-1/4 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 cups chopped pecans
  • Confectioners’ sugar, optional


  1. In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved.
  2. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly.
  3. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans.
  4. Spread into a greased 13-inch x 9-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp.
  5. Cool on a wire rack. Dust with confectioners’ sugar if desired. Cut into bars.

Yield: 4 dozen.