Pecan Pie Bars II

SUBMITTED BY: Walsie Taylor PHOTO BY: Cookies

"Quick and easy holiday treat. Originally submitted to ThanksgivingRecipe.com."

RECIPE RATING:

Read Reviews (15)

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Original recipe yield 9 x 13 inch pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (18.25 ounce) package yellow cake mix
1/2 cup margarine, softened
1 egg
3 eggs
1 teaspoon vanilla extract
1 1/2 cups dark corn syrup
1/2 cup packed brown sugar
1 cup chopped pecans
2/3 cup yellow cake mix

What to Drink?
	Coffee

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
Reserve 2/3 cup cake mix.
Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
Bake at 350 degrees F (175 degrees C) for 15-20 minutes or until golden brown.
Beat together 3 eggs, vanilla, reserved 2/3 cup cake mix, corn syrup, and brown sugar. Pour on cake in pan. Sprinkle pecans on top.
Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

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REVIEWS

Reviewed on Feb. 7, 2008 by HoosierJenny

These are probably my most requested dessert. Be sure to bake them until the center will no... MORE

Reviewed on Jan. 8, 2007 by DrDoak

Excellent. This is certainly the easiest of the "Pecan Pie Bar" category. However: The... MORE

Reviewed on Dec. 28, 2007 by Kim

Something is missing from this recipe. I have tried to make it twice now and the crust or... MORE

Reviewed on Dec. 29, 2007 by Neil

This is the most delicious (and probably the least healthy) recipe on this website. I've made... MORE

Reviewed on Oct. 18, 2005 by jjgailey

These were great bars! They tasted great and were hard to stay away from. Only has one... MORE

Reviewed on Nov. 16, 2008 by pomplemousse

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.

pomplemousse
Nov. 16, 2008

Very good. They do, indeed, taste like pecan pie to me. For whatever reason, I am not the biggest fan of sweet stuff, but I love pecan pie, and these are excellent and easy. I used white cake mix bc I didn't have yellow, and I used 1 1/4 c of brown sugar with about 3 or 4 tbspoons of water to achieve one cup of dark corn syrup. I did add a bit more brown sugar and water since this recipe called for a bit more than 1 c of corn syrup. I was making other cookies at the time that called for a 375 oven, so I used that and just monitored very carefully. The temp was just fine; was done in about 30 minutes. I agree with the other reviewer who mentioned it is important to make sure that the cookies are no longer jiggly before pulling out. They are very gooey and rich but hold together well. Very easy and very good. I put them in the refrigerator prior to attempting to cut. My only complaint is that I used my pizza cutter to cut them and managed to break the pizza cutter in the process. However, it was a cheap pizza cutter and I do have another, so very little damage was done. Thanks for the recipe!

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3 users found this review helpful

Very good. They do, indeed, taste like pecan pie to me. For whatever reason, I am not the... MORE