Sticky Pecan Pie Bars
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Sticky Pecan Pie Bars calories by ingredient
Introduction
pecan pie + blondie = yum! pecan pie + blondie = yum!Number of Servings: 24
Ingredients
-
Crust:
1 package (18.25 oz) plain yellow cake mix
8 Tablespoons (1 stick) butter, melted
1 large egg
Filling:
3/4 C corn syrup (light in calories)
1/4 C packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 C chopped pecans or pecan halves
Tips
*Light (in calories) corn syrup can be used in place of regular corn syrup
*Store these bars, covered in plastic wrap, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil, for up to 6 months. Thaw the bars overnight in the refrigerator before serving.
Directions
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.