Sticky Pecan Pie Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Crust: 1 package (18.25 oz) plain yellow cake mix8 Tablespoons (1 stick) butter, melted1 large eggFilling: 3/4 C corn syrup (light in calories)1/4 C packed light brown sugar2 large eggs1 teaspoon pure vanilla extract1 1/2 C chopped pecans or pecan halves
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13x9 in. baking pan.
2. Place the cake mix, melted butter, and egg in a large mixing bow. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a thick dough. Using fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven.
3. Bake the crust until it just begins to brown, 20 minutes. Remove the pan from the oven and set aside. Leave the oven on.
4. Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the beaters (no need to clean either) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with the rubber spatula, and fold in the pecans until well distributed.
5. Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place the pan in the oven.
6. Bake the cake until the crust is golden brown and the filling just starts to set, 22 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.
7. Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.
Serving Size: 1 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user GREGSBIGSIS.
2. Place the cake mix, melted butter, and egg in a large mixing bow. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a thick dough. Using fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven.
3. Bake the crust until it just begins to brown, 20 minutes. Remove the pan from the oven and set aside. Leave the oven on.
4. Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the beaters (no need to clean either) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with the rubber spatula, and fold in the pecans until well distributed.
5. Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place the pan in the oven.
6. Bake the cake until the crust is golden brown and the filling just starts to set, 22 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.
7. Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.
Serving Size: 1 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user GREGSBIGSIS.
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 10.6 g
- Cholesterol: 33.5 mg
- Sodium: 180.2 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 0.7 g
- Protein: 2.5 g
Member Reviews