If you have a Texas-sized sweet tooth, then you’ll approve of today’s recipe for Texas Pecan Pie Bars. Just like the pie, they’re nutty and sweet - they also have more bite. The bottom layer is a cookie crust, which makes them possibly better than the pie; you get two desserts in one bite with these bars! It’s a tough call, though, pecan pie is difficult to compete with.

If you consider the time and effort it takes to make these bars, in the future, you might just abandon any thoughts of baking pecan pies (except for around the holidays - it isn’t Thanksgiving without a pecan pie!). Yes, they are that good. This recipe can be modified to your liking. I divided the recipe in half, decreased the number of eggs by 1, and increased the amount of butter (1 stick for half the recipe) to make up for the absent egg. The results were crunchy and delicious.