You’ve Tried The Pie, But Have You Sampled The Bars?
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, karo corn syrup, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Mountain Ridge honey, Pam Cooking Spray, Pecan Pie bars, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I remember when I was a little girl, my grandmother would make fresh pecan pies to sell at the church bake sale every November. I always paid close attention as to how her hands worked so meticulously when she rolled out the pie crust dough and gently placed it into the tin. Such a fond memory!
One year, Grandma decided to do something different for the bake sale and turned her famous pecan pie into bars. It was a huge hit at the sale and with our family. Many years have passed since then, and grandma is gone now, but her pecan pie bars are still fresh in my memory, especially when I came across this amazing recipe. I hope you’ll make your batch of pecan bars 🙂
Recipe courtesy of 12tomatoes.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: Always make sure to liberally coat your baking pan with Pam cooking spray to avoid sticking.