Pecan Bars

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Preparation info

  • 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup plus 3 tablespoons sifted all-purpose flour
  • ½ teaspoon baking powder
  • cup plus ¼ cup firmly packed dark brown sugar
  • ¼ cup butter
  • 2 eggs
  • ¾ cup corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans


  1. Preheat oven to moderate (350°F.).

  2. Sift together one cup of the flour and the baking powder. Stir in one-third cup brown sugar. Cut in the butter, using a pastry blender or two knives, until well blended. The mixture should appear dry.

  3. Pat evenly into a shallow pan (12 × 8 × 2 inches). Bake for ten minutes. Remove from oven.

  4. Blend remaining one-quarter cup brown sugar with remaining three tablespoons flour. Beat the eggs and add to them the syrup, sugar-flour mixture, the salt and vanilla. Mix well.

  5. Pour over the partially baked mixture. Sprinkle with chopped nuts. Return to the oven and bake for twenty-five to thirty minutes longer. Cut into bars while warm.

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