OPINION | FRONT BURNER: No eggs in these butter-rich nut bars

These pecan bars are easier to make than pie and just as tasty. Unlike pecan pie, they're safe to serve those with egg allergies.

The foundation of the bars is a simple, butter-rich shortcrust pastry and then brown-sugar-and-butter-coated pecans are piled on top, and the whole thing is baked until bubbly and golden.

The original recipe, from Cook's Illustrated, called for toasting the pecans first. I skipped that step, and they turned out great.

These would be an excellent addition to your Thanksgiving table.

It's funny how our tastes change. I was never much of a fan of pecans in desserts until the past few years. I liked them plain or in savory dishes but never dessert. Pecan pie, with its caramelly custard, was just too sweet, even for my insatiable sweet tooth.