Sticky Pecan Pie Bars Best Recipes

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STICKY PECAN PIE BARS

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Sticky Pecan Pie Bars image

These bars are a knock-off of the famed pecan pie. It is an easy version since it starts with cake mix which forms the crust of the bars. This is topped with the traditional corn syrup and brown sugar combination and lots of pecans. Recipe from The Cake Mix Doctor by Anne Byrn.

Provided by Lorraine of AZ

Categories     Bar Cookie

Time 55m

Yield 24 bars

Number Of Ingredients 8

Ingredients:

  • 1 (18 1/4 ounce) package yellow cake mix
  • 8 tablespoons butter, melted (1 stick)
  • 1 large egg
  • 3/4 cup dark corn syrup
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract or 1 tablespoon Bourbon
  • 1 1/2 cups chopped pecans or 1 1/2 cups pecan halves

Steps:

  • Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
  • Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
  • Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
  • Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
  • Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
  • Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
  • Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
  • Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts : Calories 221.8, Fat 11.9, SaturatedFat 3.4, Cholesterol 37, Sodium 194.4, Carbohydrate 28, Fiber 0.9, Sugar 14.6, Protein 2.4

PECAN PIE BARS

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Pecan Pie Bars image

I found this recipe in the Capital Cookbook that is published by Fundcrafters. I baked it the first time for a bake sale and it was a real hit. It is fairly quick and easy to assemble. It is really rich, so a little goes a long way.

Provided by Jellyqueen

Categories     Pie

Time 1h10m

Yield 48 small squares

Number Of Ingredients 10

Ingredients:

  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 cups flour
  • 1 cup butter or 1 cup margarine, softened
  • 4 large eggs
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 1/2 cups sugar
  • 1 1/2 cups Karo syrup
  • 2 1/2 cups pecan halves

Steps:

  • Preheat oven to 350°F.
  • Prepare and bake Cookie Crust as follows: Spray 10 x 15-inch baking dish with Pam.
  • Beat at medium speed the sugar, flour, salt and butter.
  • Beat until mix is fine crumbs.
  • Press into pan.
  • Bake 20 to 30 minutes or until light brown.
  • While baking prepare filling as follows: Beat eggs, corn syrup, sugar, butter and vanilla until blended.
  • Stir in pecans.
  • Pour over hot crust.
  • Bake 30 minutes.
  • Cool and cut into squares.

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