Meg Makes | Pecan-pie bars are perfectly portable

Meg Makes | Pecan-pie bars are perfectly portable

When Celeste Coverdill of Savoy sent these bars home with me after a church function, my husband made me contact her right away for the recipe.

He liked that they were full of pecan flavor, but weren't too sticky.

I love bars like this — you get all the flavor of a pie without having to worry about rolling the crust flat or making sure it's flaky enough.

Celeste got this recipe from her mom, Marianne Landry of Champaign.


2 cups flour

1/2 cup white sugar

1/8 teaspoon salt

1 1/4 cups butter, divided

1 cup brown sugar, packed

1 cup light corn syrup

2 1/2 cups pecans, finely chopped

1 teaspoon vanilla

4 eggs

Mix flour, sugar and salt. Cut in 3/4 cup butter. Press into a 9-by-13-inch greased pan. Bake at 350 degrees for 15 minutes.

In a saucepan, combine brown sugar, corn syrup and 1/2 cup butter. Stir constantly over medium heat until mix comes to a boil.

In a mixing bowl, beat eggs, then gradually stir in 1/2 cup of hot mix. Return full mix to saucepan. Stir in nuts and vanilla.

Pour over crust and bake 30 minutes more. Cool and cut.

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

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