Aunt Roma’s Pecan Pie Bars
Thirty five years ago I packed up a tiny pink fluff of a baby girl (about 2 months old) and hopped into the back seat of my cousin Mike and wife’s car, along with my mom, Betty, and headed south on a road trip………way south…….. to……………… Arkansas to attend a family wedding. I was a bit apprehensive, (quite a bit) to say the least, for my cousin and his wife were newly married and were NOT used to a newborn, let alone, a crying newborn! But they assured me in their invitation that we would not be a bother and they would thoroughly enjoy our company. Well…… roadtrip was a Blast!
We stayed with Mike’s folks, Uncle Glen and Aunt Roma Bassett, in Little Rock, Arkansas. How I loved being in their home. They have always been so special to me. I viewed them as the “Ozzie and Harriet” couple in our family with the perfect marriage. (I think I was right! 
They still seem that way to me! Their hospitality was superb and the food my aunt prepared was fantastic. I brought home this spectacular bar recipe and have been making it every year since. It has always brought many a compliment…….and I always tell the sampler, “This is my Aunt Roma’s recipe—I got it way down in Arkansas!” They are back in Des Moines, now, which we all love!
I know I say this a lot, but you must believe me when I say, this is another delectable, simple recipe which takes no time at all to prepare. I always make this large portion recipe for the holidays and many times in between. Hope it becomes a favorite in your home, too. It’s perfect for holidays, fancy coffees and teas, showers and Sunday afternoon get-to-gethers.
- Crust:
- 3 C flour
- ¼ C + 2 T sugar
- ¾ C margarine, softened (sometimes I use butter)
- ¾ t salt
- Filling:
- 4 eggs slightly beaten
- 1½ C brown sugar
- 1½ C light corn syrup
- 3 T melted margarine (or butter)
- 1½ t vanilla
- 2½ C chopped pecans
- Crust: Preheat oven to 350 degrees. Grease jelly roll pan. Beat flour, sugar, margarine and salt in a large bowl on medium. Will be crumbly. Press into jelly roll pan firmly. Bake about 20 min
- Filling: Mix all ingredients except pecans until well blended, stir in pecans. Pour over baked crust and spread evenly. Bake until filling is set, about 20 minutes.
- Cool and cut into 1½' squares
Gently pour on filling and spread
Cool and eat……simple as pie…….simpler!
Oh…..about that baby girl…..it was our Annie. She was the best little back-seat rider all the way to Arkansas and back. She didn’t cry once! And she is having a birthday this week! Happy Birthday, Annie!
Thanks, Aunt Roma, for sharing your specialties with me!
Whose wedding was it? I’ll be married 35 years in August. I looked at my guest book and saw Aunt Betty and Mr. & Mrs. Mike Basset, but not yours? I love your website, especially the family recipes!
Hi Donna! It was your wedding!!!!
And I remember how grand and beautiful it was. Mom, Annie and I were invited to ride down with Mike and Carol. I think I said “no” at first but I did not want to miss your wedding, so finally I agreed, with much fear and trepidation! And that little baby girl slept and ate….hardly a peep.
Thanks so much for reading our blog and your wonderful compliments. We are enjoying building this project together. Stan wonders if we’ll ever run out of recipes or devotions or things to talk about. I smile to my dear husband and say, “No…..we’re girls.” Pictures of your daughter’s engagement were so outstanding. What a lovely couple they make!! Oh….wedding plans…..SO MUCH FUN AND GLADNESS!
P.S. Sorry I didn’t get the guest book signed. OOOps!