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40 servings, 1 bar (48 g) each
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If you don't have a tart pan, you can use a 15x10x1-inch jelly roll pan instead. Line pan with parchment with ends of parchment extending over sides; spray with cooking spray, then use as directed. Use foil handles to lift cooled dessert from pan before cutting into bars. Not only are the bars easier to cut, but cleanup is also a snap!
This pecan pie is best if served after the pie has cooled overnight. This gives the pie a denser gooier texture.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.