Page 104 - My Cookbook

INGREDIENTS
1 package yellow cake mix (regular size)
1/3 cup butter, softened
1 large egg
FILLING:
1-1/2 cups corn syrup
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
Pecan Pie Bars
Deserts
Prep 10 min ∙ Cook prep: 10 min. bake: 40 min. + cooling ∙ Makes 24 servings ∙ Difficulty Easy ∙ Source Tasteofhome.com
DIRECTIONS
Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil.
Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack.
For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans.
Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars. Yield: 2 dozen.
Test Kitchen Tips
Spritz the inside of your measuring cup with cooking spray when using honey. It will slide right out, ensuring you get every last drop in your recipe.
We know nuts are expensive, so when they go on sale it's time to stock up. Just pop them in the freezer, and they'll be good for about a year.
Other nuts work quite well. One of our favorites is almonds.