Meg Makes: Molasses tones down pecan bars' sweetness

Meg Makes: Molasses tones down pecan bars' sweetness

The older I get, the more I appreciate holiday treats that aren't too sweet.

So when my mom made these pecan bars for Thanksgiving, I was thrilled to hear she created her own less-sweet recipe. She also used molasses, which, admittedly, is not everyone's favorite flavor. If you'd rather skip it, use more corn syrup in its place.

These bars are an easy-to-make holiday treat that won't overpower your taste buds. They're perfect for sharing.


2 cups flour

1 teaspoon salt

4-5 tablespoons water

2/3 cup plus 4 tablespoons butter, divided

3 large eggs

1/4 cup sugar

1/3 cup light corn syrup

1/3 cup molasses

1 teaspoon vanilla

2 cups whole pecanspinch salt

Heat oven to 350 degrees.

To make pastry, mix flour and salt. Cut in 2/3 cup butter until mixture is grainy. Sprinkle in water one tablespoon at a time while stirring with a fork.

Mix lightly until pastry almost cleans off the side of the bowl and flour is moist. Pat into a 9-by-13-inch baking dish.

Melt 4 tablespoons butter. Beat eggs and stir in sugar, corn syrup, molasses, vanilla, butter and salt. Add pecans and stir until combined. Pour over pastry.

Bake until golden and just set, about 30-35 minutes. Cool for 10 to 15 minutes before cutting and serving.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at

Sections (1):Living
Topics (2):Food, People