Recipe by Glenda
"Here's your pecan pie and cookie too!"
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
packed brown sugar
1 1/2 cups
dark corn syrup
This is my husband's Grandma's recipe. She won the Pillsbury Bake Off in 1971 with this recipe and flew all of her kids to Hawaii (she and Grandpa were already there for the finals). She died in 1999 but would be tickled pink to know that so many are still enjoying the recipe!
The measurements are ALL wrong. The cake batter ratios are completely off. Might be good if revised, but this should not remain posted as is.
Superb recipe !!! My husband's favorite pie is pecan pie, and he is also a "cookie monster". So, this recipe fills the bill twice. Very rich but absolutely delicious! Easy to make, too. Thanks for sharing such a great recipe.
This is almost the exact same recipe as the pillsbury bake off winner recipe except that recipe calls for 1/3 cup softened butter. It is good but like pecan pie is sweet. I agree more pecans would be good. Maybe as much as 2 cups. But they are tasty and easy.
These bars were pretty yummy. Why were so many confused? Save out 2/3 CUP of cake mix; not 2/3 of the box. Soften the butter and you should get a ball of dough you can press into the pan with a spatula. I recommend baking the "crust" as long as you can and let it cool before pouring on the filling.Also, I'd use more than 1 cup of pecans. tasty!
The only variation I made in the ingredients was to use a full 6 oz bag of pecan pieces, equal to 1 and 1/3 cup, as suggested by previous bakers. I baked the bottom layer for 17 minutes and it was quite brown around the edges. The next stage, the filling was bubbling quickly, so I decreased the temp to 325 and increased the cooking time a few minutes because it was still jiggly at the 35 minute point. After cooling, I ended up cutting all the edges off because they were so hard and brown.
Excellent! Will make these again. They must set and cool before cutting. After cooling the center has set and the bars keep there shape yet are still nice and moist on the inside. I did a 24 cut and with that cut it serves 24 as well. As rich as these are you only need one!
Wonderful!!! I didn't have dark corn syrup so I used light and everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Pie Surprise Bars
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 125
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These simple holiday pumpkin pie bars have layers of flavor.
Put a sweet, chocolate twist on classic pecan pie with this recipe.
See how to make a rich, sweet, and gooey pecan pie.