Pecan Pie Bars II Recipe -
Pecan Pie Bars II Recipe

Pecan Pie Bars II

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"Quick and easy holiday treat. Originally submitted to"

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Ingredients Edit and Save

Original recipe makes 9 x 13 inch pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Reserve 2/3 cup cake mix.
  3. Mix together remaining cake mix, margarine, and 1 egg. Pat in prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 15-20 minutes or until golden brown.
  5. 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.
  6. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 07, 2008

These are probably my most requested dessert. Be sure to bake them until the center will no longer move when you shake the pan. Let them cool completely or you will have a mess! They always turn out great and they are SO easy!

Most Helpful Critical Review
Dec 28, 2007

Something is missing from this recipe. I have tried to make it twice now and the crust or whatever you pat in the pan and bake for 15-20 mins is pure glue, I followed it exactly using Imperial margarine with one egg and cake mix (minus the 2/3 cup reserved cake mix), It still didn't work!


24 Ratings

Jan 08, 2007

Excellent. This is certainly the easiest of the "Pecan Pie Bar" category. However: The picture attached to this one is NOT, I repeat, NOT what these bars look like. Take the cake layer (in the middle) and move it to the bottom, and mix the other two layers on top and you have an idea closer to what they really are. Also, I agree with previous reviewers on this thread that this version may be a bit too gooey and will not stay together. However, they were much better after they had refridgerated for 24 hours and re-thawed, and I also may have accidentally added too much corn syrup. If this happens to you, no problem-- I still had people compliment them even when I myself was severely disappointed! I'm making these again tomorrow. I will update then.

Dec 29, 2007

This is the most delicious (and probably the least healthy) recipe on this website. I've made this quite a few times now, and I'm getting better at it. Bake the bottom layer for only 15 min, or until solid, just don't overcook it. Oh, and don't be afraid that it's so tough to spread over the bottom of the pan; it's meant to be that way, and you haven't done anything wrong. IMPORTANT: These WILL come out gooey. I ALWAYS cook them a day ahead of time and leave them in the fridge overnight BEFORE cutting them up. You can also use just 1 cup of corn syrup without much difference to the recipe. This way, you use exactly half of a bottle of Karo Dark Corn Syrup (8 oz = 1 cup). But still, the full amount will give you the full experience of these bars :)

Nov 29, 2008

Mmmm. I used butter pecan cake mix instead of yellow and I believe this made them even more d-lish! Yes, the bottom crust was difficult to spread and pat into the pan but it did work. I allowed mine to cool some before I put the filling on top. The filling wasn't done in 35 minutes. As every oven temp differs, mine took 45 minutes until the center no longer jiggled when I shook the pan. I took the advice of others and allowed it to cool then I put them in the fridge over night to harden some so it can cut easier as they are gooey/creamy in the midddle (yummy). A very good peacan bar. THX

Oct 18, 2005

These were great bars! They tasted great and were hard to stay away from. Only has one problem...turned out a little too "gooey" and didn't stay together very well. Almost "too buttery" looking, but GREAT tasting!

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!

Dec 22, 2004

Delicious! I made this for a bake day at work and everyone enjoyed it. Very easy to make. Very sweet, though.. watch out!


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  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 49.1 g
  • 16%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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