Bar #12: Pecan Pie

Pecan Pie is a Thanksgiving tradition for our family.  In fact, I would say that it’s the pie that’s gobbled up the fastest.  This year, I’m bringing Pecan Pie Bars instead…this way, I don’t have to fuss with crust.

Shopping List
1 box of yellow cake mix
1/2 cup vegetable oil
2 eggs
1 stick (8 tablespoons) butter
1 cup brown sugar
1/3 cup light Karo Syrup
2 cups chopped pecans

Preheat oven to 350 degrees.

Grease one 9×13 inch pan.

In a mixing bowl, combine cake mix, veggie oil, and eggs with an electric mixer.  Spread batter over the bottom of your pan.  Bake 15 minutes.

Meanwhile, in a saucepan over medium heat, melt your butter, brown sugar and Karo syrup.  Allow to simmer one minute before removing from heat.  Immediately stir your chopped pecans into your butter mixture after it has simmered.

After 15 minutes, remove your pan from the oven and pour your hot pecan mixture down over the top.  Spread it out to cover.  Pop the pan back in the oven and bake an additional 20 minutes.

Remove from oven and let stand at least 30 minutes before slicing and serving into bars.

The perfect little make-a-head Thanksgiving dessert!

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  • Kellyann Rohr November 10, 2013 at 1:08 pm

    Great idea, I think I'll do the same. BTW, made your butterscotch maple syrup no bake cookies yesterday and brought them to tailgating. Everyone loved them!! Thanks!

  • Amy A November 10, 2013 at 1:36 pm

    Are you using the light or dark Karo syrup?

  • Mix and Match Mama November 10, 2013 at 1:39 pm

    I used light but you could use either one. It just depends on how you normally prefer your Pecan Pie!

  • Sheaffer {Pinterest Told Me To} November 10, 2013 at 6:33 pm

    I don't even like pecan pie…and I want to try these!

  • Anonymous November 10, 2013 at 7:07 pm

    Oh my goodness, these look amazing! Were the cupboard not so bare, I would go make these right now. Thank you!

  • Amy Flemister November 10, 2013 at 11:40 pm

    Wow! How awesome do these look. I was just thinking… What am I going to take for Thanksgiving lunch??? No more thinking for me… I know what I am taking, and it will be a HIT!!! Thanks Shay.

  • Anonymous November 11, 2013 at 9:17 pm

    I've been looking at a lot of pecan pie bar recipes and am trying to decide what to try. Yours is the only one that calls for such a large amount of butter in the filling portion. Do you think the recipe would be compromised if you used less than 8 tablespoons?

  • Anonymous November 28, 2013 at 2:25 am

    When you poured the hot pecan mixture over the crust that had just baked, did you have difficulty spreading it? Mine sunk right into the crust and was very difficult to spread. just curious!

    • Hillary November 23, 2016 at 12:19 pm

      I also had this issue. The cake was so fit because I had just taken it out of the oven. I slowly poured the mixture and it just sunk. ????

      • Mix and Match Mama November 23, 2016 at 12:50 pm

        Let it sit! No worries! It will slice into firm bars :).

  • Mix and Match Mama November 28, 2013 at 12:10 pm

    I did not have that problem! Did you work quickly? I'm so sorry! Mine spread out without any problems.

  • Anonymous November 28, 2013 at 2:13 pm

    Don't be sorry šŸ™‚ When the crust first came out of the oven it had puffed up quite a bit, so when I poured the pecan mixture over it, it sunk right in and when I tried to spread it, it spread the crust too. It won't be coming toThanksgiving today, but my husband and I enjoyed eating it last night – it still tasted great šŸ™‚

  • MissJanney November 29, 2013 at 2:47 pm

    I made these for Thanksgiving and they were a HUGE hit with my family! I made them the night before and they turned out perfectly. Thanks for sharing. I can't wait to try more of your "100 Bars" recipes! šŸ™‚