Ingredients for Sticky Pecan Pie Bars
- Yellow Cake Mix
- Butter
- 1 large egg
- Dark Corn Syrup
- Light Brown Sugar
- 2 large eggs
- Pure Vanilla Extract
- 2 cups pecan halves
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How to Make Sticky Pecan Pie Bars
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 box (15.25 ounces) yellow cake mix, 1/2 cup (1 stick) melted unsalted butter, and 1 large egg.
- Beat with an electric mixer on low speed for 2 minutes, scraping down the sides of the bowl as needed. The batter will form a thick dough.
- Press the dough evenly into the prepared baking pan.
- Bake for 20 minutes, or until the crust is lightly golden.
- Remove from oven and set aside. Leave oven on.
- While the crust bakes, prepare the filling:
- In the same bowl (no need to wash!), whisk together 1 cup light corn syrup, 1/2 cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Beat on medium speed for 1 minute, then scrape down the sides and stir in 2 cups pecan halves until well combined.
- Pour the filling evenly over the baked crust.
- Return the pan to the oven and bake for 22-25 minutes, or until the filling is set and the crust is golden brown.
- Remove from oven and let cool completely on a wire rack for at least 30 minutes before cutting.
- Cut into 24 bars and serve. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
58g
Fat
17g
Carbs
9g
