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Butter Pecan Bars

  1. Hannah Brown says:

    My batter didn’t seem to fit the pan size

    • Taryn Camp says:

      Hmmm, did you make sure to really press it into the bottom in a thin layer? It takes a couple of minutes to have it cover the whole base area since it isn’t a thin/gooey sort of batter. If it still doesn’t seem to work for you, you can always try a 9″ pan! 🙂

  2. Janice says:

    These are good but I think the top layer was too sweet. I wilould try making it again with 2 cups of sugar intead if 3 1/2. Also I liked them after they sat in the refridgerator for an hour.. They were firmer and more set up that way!

    • Taryn Camp says:

      Hi! Thanks for writing in! Have you made a gooey butter cake before by any chance? It’s the same recipe just with a different base! So if you’ve altered that one, I bet it would work for this too! 🙂

  3. diane Hastings says:

    made it this morning for my mom’s birthday. she loves butter pecan!!! they came out absolutely perfect!!!!! have you ever tried freezing them?

    • Taryn Camp says:

      Oh that makes me so happy! I’ve never tried freezing them actually. I hope she had an amazing birthday! 🙂

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