Reviewed: Oct. 19, 2009

Very rich, but it sure was a crowd pleaser! I will make this again and again!

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Reviewed: Sep. 28, 2009

These were a total hit! People kept telling me all night how good they were as they kept coming back for more! The only variation I did was to use light corn syrup instead of dark, as that was all I had on hand.

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allie

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Reviewed: May 10, 2009

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.

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PAIGEWATSON

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Reviewed: Nov. 26, 2008

These came out okay. I followed the recipe exactly and the filling kinda fell into the crust. Maybe I didn't bake the crust long enough. Not sure, but they still taste great, they just don't look as pretty as the photo.

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gail49

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

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!

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kristinhall70

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Reviewed: Aug. 25, 2007

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.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Nov. 25, 2006

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.

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Peach822

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2006

I lost my original recipe; soI came here to find another. This is identical to my original recipe and iswonderful. Just made a batch for hubby's birthday.

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Sissy

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Reviewed: Nov. 18, 2006

tooooo sweet! i think it would taste better with brown sugar and less syrup

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Um7ssain

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Reviewed: Apr. 3, 2006

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!

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Megan

Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA

Living In: Milton, Florida, USA

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Reviewed: Jan. 3, 2006

Two things: 1) The recipe I used for these yummy bars says to mix ALL the cake mix with the egg and butter and THEN reserve out 2/3 of the, yes, DOUGH (not crumbly at all). Then you press the 1/3 of the dough into the pan and bake for 15 minutes. All the rest seems to be the same though. 2) I was making these the other day and had everything mixed and ready to go when I realized the only syrup I had was maple pankcake syrup. I went ahead and used it and it turned out great! (a little different than the way they are supposed to be) but still delicious!! Just a tip in case you run out of corn syrup! :)

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JuliaGrahamcracker

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Reviewed: Nov. 26, 2005

This recipe is the best! The only thing I did different is light corn syrup instead of dark because I didn't have dark on hand. The yellow cake mix crust is so much better than traditional pie crust, which I'm not a huge fan of. Also instead of melting the butter I softened cold butter for 20 seconds in the microwave and it worked great. Thanks, this one is a keeper for sure!!!

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cammysmom

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Reviewed: Nov. 18, 2005

Okay, I have a very similar recipe to this, and it calls for combining the cake mix, one egg, and SOFTENED butter together. After you mix it all together (it will form a dough, not a crumbly mixture), press all but 2/3 cup of the ENTIRE MIXTURE into the pan and bake. Then follow the rest of the recipe as listed. When I made it this way it turned out wonderfully. So even if the dough is doughy and not crumbly, the recipe still works, so don't give up.

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BEANERVAN

Cooking Level: Intermediate

Home Town: Grayling, Michigan, USA

Living In: Evansville, Wisconsin, USA

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Reviewed: Jun. 5, 2005

I love these bars. So simple (Cake mixes are wonderful shortcuts!) and delicious. I couldn't believe my taste buds when I ate these. Just like pecan pie. If you like pecan pie you will like these as well.

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LUV2COOKH82CLEAN

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Reviewed: Mar. 15, 2005

Bottom Layer was very much a dough, not crumbly~ and I used softened butter instead of melted, just cut it in like for a pie crust. Once I got it into the pan (messy work), it was fine. Try dipping your fingers into a little of the reserved cake mix to minimize the sticking. Next time I will cook the base a little longer but overall the final result was very good.

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KCSHAE02

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Reviewed: Feb. 24, 2005

I wish I would have read the reviews on this before I wasted my time and ingredients. There is NO WAY you can get crumbly consistency from the recipe. What you get is dough which you have to try and press into the pan. I don't know how the folks who made them from this recipe could have enjoyed them.

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bigr

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Reviewed: Jan. 26, 2005

Very disappointed. Followed the directions carefully and I agree that the bottom layer wasn't crumbly, it was a dough. Yuck. I bake all the time with excellent results but this one ....

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successful

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Reviewed: Nov. 13, 2004

Redirg was right -- the butter and cake mix together make a dough, not a crumbly mixture. I double-checked that I did the proportions correctly, too. The cookies are in the oven now -- I think they'll taste fine, but the crust was a sticky dough that had to be patted into the pan. Maybe it depends on the type of butter/margarine used? And maybe it should be softened, as someone said, instead of melted.

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OKIEALICE

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Reviewed: Nov. 10, 2004

You're not left with 1/3 of the whole box of cake mix if you reserve 2/3 cup. Try it again because these cookies are awesome.

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SPECIALK04

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2004

Something is wrong here ! I tried these yesterday, and 1/2 cup of melted butter and one egg to 1/3 of the cake mix does not equal "crumbly" It was DOUGH ! That was way too much liquid. I can not believe the others made this by the recipe and came out with such rave reviews. After seeing the results of all that liquid, all I could do to salvage it was to add the additional eggs, etc. called for on the box of cake mix and just bake a plain yellow cake. I was very disappointed as I was baking these for company. After reading the response. I wish to say that I did not misread the directions. My only thought is that perhaps they meant "softened butter" as opposed to "melted butter." I still say that 1/3 box of cake mix, 1 egg, and 1/2 cup of melted butter was not crumbly.

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REDIRG

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