1 cup pecan pieces
1 (14 oz) can of sweetened condensed milk
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish.
In a large mixing bowl, combine your cake mix, vegetable oil and 2 eggs with an electric mixer. Once smooth, pour half of your batter into prepared baking dish and spread out to form an even layer.
In a second bowl, combine your molasses and pecan pieces with your can of condensed milk. Mix this together with a spoon and then spread it out over your first layer in the baking dish.
Take the other half of your cake batter and dot it around the top of the molasses pecan layer. It won’t spread all the way across, just drop big dots of batter all of the top.
Bake 30 to 35 minutes or until the bars are pretty much set in the center. Remove bars from oven and cool about 30 minutes before slicing. I would not store these in the fridge… I think they taste better stored at room temp.
For this recipe, I used the brand Grandma’s Original Unsulphured Molasses found right on the syrup aisle. So simple and so delicious too.