Wednesday, October 6, 2010
STICKY PECAN PIE BARS
As far as I recall, I've NEVER had pecan pie. I have recently decided that I love pecans, but I'm not much of a pie-maker, so I figured I would try these bars instead. They are really pretty simple to make. The base is made from a yellow cake mix, so just a few ingredients and you've got a yummy dessert! I"ve mentioned on previous posts how much my husband loves "Pizzookies"; I can pretty much bank on him asking me to make a pizzookie whenever the option of dessert comes up. I had already made these last night before he had a chance to ask for a pizzookie. Reluctantly he plopped one of these in a bowl, warmed it up, and topped it with vanilla ice cream in hopes it would be "good enough". He was more than happy to go back for a second round of these!
STICKY PECAN PIE BARS Makes 24 bars
recipe from The Cake Mix Doctor
1 package plain yellow cake mix
8 Tbsp. butter, melted
1 large egg
3/4 C. dark corn syrup
1/4 C. packed light brown sugar
2 large eggs
1 tsp. vanilla
1 1/2 C. pecans, chopped or halves
1. Place rack in center of oven and preheat to 350 F. Set aside an ungreased 13 x 9 inch baking pan.
2. Place cake mix, melted butter, and egg in large mixing bowl. Blend with an electric mixer on low speed for 2 minues. Stop the machine and scrape down sides of bowl with spatula. The batter should come together in a thick dough. Using fingertips, press the crust mixture evenly over the bottom of the pan, smoothing it out. Place the pan in the oven.
3. Bake the crust until it just begins to brown, 20 min. Remove the pan from the oven and set aside. Leave the oven on.
4. Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean them) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape down sides of bowl and fold in pecans until well distributed.
5. Pour the filling over he baked crust and spread with spatula so that the filling covers entire surface. Place pan in the oven.
6. Bake the cake until the crust is golden brown and the filling just starts to set, 22 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.
7. Cut the cake into 24 bars. Remove the bars from pan using metal spatula and serve.
Store these bars, covered in plastic wrap, at room temp. for up to 4 days or in the fridge for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw overnight in fridge before serving.