Recipe by Walsie Taylor
"Quick and easy holiday treat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
1 1/2 cups
dark corn syrup
packed brown sugar
yellow cake mix
These are so rich and yummy -- and very easy, actually. Have a friend whose staple dessert is pecan pie -- and now I see why, the basic filling is both easy and impressive. I used butter instead of margarine, of course. Not sure butter was soft enough to fold into cake mix, but it all turned out OK. I ended up adding about 8-10 minutes to the second round of baking to get a nice browning on the top. Only other change was that I used about 1.5 cups of pecans just because I had them and because it looked a little sparse with just a cup. Personal preference, really. Would have probably had more of that pecan pie gelatinous feel if without the extra nuts. Advise waiting until these are really cool before cutting. I tried to cut them into bars when they were warm and they're just too sticky. They cut fine once they cooled, though. Also advise cutting into SMALL pieces. These are very rich. My edges got kind of hard and chewy, too -- not sure you can avoid that really -- but I like those pieces best. Will definitely make these again.
These were just okay in my opinion. I am a big fan of pecan pie, as is my family, but these were nothing like it. They are sticky, chewy, and do not keep long after the day that you make them. I'd say to pass and just make the pie.
Very easy to make, the only tough part is waiting for them to cool. You must wait until they are cool in order to cut into neat squares, if not they fall apart. I did add an additional 1/2 cup of chopped pecans and added 1/2 cup of milk chocolate chips. Everyone loved them, even the ones that claim they don't like nuts. This is a keeper and feeds a large crowd since they are so rich a little goes a long way.
Great! I took this to work for a birthday party, and they ate it for breakfast! Now I make it and take it everywhere.
The taste is wonderful. I found the bottom layer of cake a bit hard to spread evenly, but not too bad..
Easy and tasty! I brought it for Thanksgiving. We had several pumpkin pies and apple pies. Having the choice of a "bite" of pecan pie was a great hit after a huge meal, but wouldn't be Thanksgiving without it flavor! I got many raves. Brought it to our office potluck just before Christmas and there was nothing left after 20 minutes!
Fantastically delicious! Was surprised how the two layers join together when baking the second time. Would recommend cooling the bottom layer 5 minutes before pouring on top layer. I poured mine the moment it came out of oven and it ripped into the bottom layer.
Very good though!!!!!
These were so easy and so very good!! Make sure you coat the pan really well or they will stick! after the pan cooled, I put it in the freezer to help firm up the bars a bit and they were great frozen too.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pie Bars II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 97
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a sweet, rich, totally irresistible pecan pie.
Put a sweet, chocolate twist on classic pecan pie with this recipe.
These simple holiday pumpkin pie bars have layers of flavor.