Pecan Pie Bars


Pecan Pie Bars

Pecan Pie Bars

Hey guys! Sorry for not posting much lately. These past few months have been very hectic for me and my family. But I do see the light at the end of the tunnel and hope to share all the particulars with you soon. For now, though, I’m focusing on Thanksgiving and am working hard to make sure it’s a fun-filled and stress-free week for my crew–Lord knows we all need one. I plan on transitioning into the holiday mode this weekend by making one of my kids’ favorite fall treats–Pecan Pie Bars (a recipe I intend to revisit later in the week if I’m put on dessert duty for Thanksgiving dinner).

I actually introduced you all to these “crack” pecan pie bars back in 2011 as part of my first Super Bowl post. Back then, I was still a blogging rookie and made the mistake of sharing four new recipes under the title, “Super Bowl Recipes 2011. Because I had not previously posted them, the individual recipes were never added to my Recipe Index (that’s an automatic programming thing tied directly to the caption of a post). That, I’ve learned, leads to a forgotten recipe. And let me tell you, these bars are too good to be forgotten. They are a delightfully chewy riff on the classic pecan pie.

Pecan Pie Bars Recipe

Print Recipe

Print Recipe

1 18.25-ounce package yellow cake mix, divided
1 stick unsalted butter, melted
4 large eggs, at room temperature
1/2 cup brown sugar
3/4 cup dark corn syrup
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
2 cups chopped pecans (preferably from Louisiana)

Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking dish with cooking spray; set aside. Measure out 2/3 cup of cake mix; set aside. Place remaining cake mix, melted butter and 1 egg in the bowl of an electric mixer with paddle attachment. Beat on medium speed until smooth. Press mixture into bottom of baking dish and bake until light golden brown, 12-15 minutes. In the same bowl, combine the reserved 2/3 cup cake mix and brown sugar. Beat in dark and light corn syrups and vanilla extract. Add remaining 3 eggs one at a time, beating after each addition until incorporated. Pour over baked crust. Sprinkle pecans evenly on top. Return to oven and bake until set, about 25-30 minutes. Allow to cool slightly before slicing and serving. Makes 24 2-inch squares.

Genêt

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