Sticky Pecan Pie Bars

Makes 24 bars


Crust:

1 package plain yellow cake mix

8 Tbsp. butter, melted

1 large egg


Filling:

3/4 C. dark corn syrup

1/4 C. packed light brown sugar

2 large eggs

1 tsp. vanilla

1 1/2 C. pecans, chopped or halves


1.  Place rack in center of oven and preheat to 350 F. Set aside an ungreased 13 x 9 inch baking pan.

2.  Place cake mix, melted butter, and egg in large mixing bowl. Blend with an electric mixer on low speed for 2 minues.  Stop the machine and scrape down sides of bowl with spatula. The batter should come together in a thick dough. Using fingertips, press the crust mixture evenly over the bottom of the pan, smoothing it out. Place the pan in the oven.

3.  Bake the crust until it just begins to brown, 20 min. 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 same beaters (no need to clean them) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape down sides of bowl and fold in pecans until well distributed.

5.  Pour the filling over he baked crust and spread with spatula so that the filling covers entire surface. Place 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 pan using metal spatula and serve.


Store these bars, covered in plastic wrap, at room temp. for up to 4 days or in the fridge for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw overnight in fridge before serving.