Pecan Pie Surprise Bars

Pecan pie is rich, thick, sticky and can be extremely sweet. It is intimately associated with the American South, where it is very popular, especially during the winter holidays. The actual origin of pecan pie is unclear. Some say French immigrants to New Orleans created the pie after being introduced to pecans by Native Americans. Others say it may be more generally from the South. Whereas, others say it was a totally invented product, used to promote Karo syrup. What is undeniable, however, is that Karo syrup did popularize the dessert by including their brand as an ingredient in the recipe. Regardless of its origin, pecan pie remains to be America’s third favorite pie. This recipe transforms the traditional pecan pie into a bite-sized bar snack, with the ease and convenience of using a dry cake mix for the crust. (This was a Pillsbury Bake-Off® Contest winning recipe in 1971.) 

Preheat oven to 350° F. Grease 13x9x2-inch baking pan.

Remove 2/3 cup dry cake mix from box for filling. Set aside.

Coarsley chop pecans, leaving some pieces larger.

Combine remaining dry cake mix, butter, and 1 egg. 

Beat at low speed until well blended.

Press in bottom of greased pan. Bake for 15 to 20 minutes, or until lightly browned.

Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs. 

Beat at low speed until moistened. Beat 1 minute at medium speed, or until well blended.

Pour filling mixture over warm base. 

Sprinkle with pecans. I did end up adding more pecans than original recipe stated to get full coverage on top. (Original recipe called for 1 cup; I added 1/4 to 1/3 cup more).

Return to oven; bake an additional 30 to 35 minutes, or until filling is set. 

Cool 1-1/2 hours, or until completely cooled. It must set and cool before cutting for the bars to hold their shape.

Cut into bars. Store in refrigerator.

PECAN PIE SURPRISE BARS
Source: Bake-Off® Contest 22, 1971
Posted by: www.meldingmagic.com

INGREDIENTS:

Base:

• 1 (18.25 ounce) package Pillsbury® Moist Supreme® Yellow Cake Mix, reserving 2/3 cup dry cake mix for  filling
• 1/3 cup butter (or margarine), softened
• 1 egg

Filling:                            

• Reserved 2/3 cup dry cake mix
• 1/2 cup firmly packed brown sugar
• 1-1/2 cups dark corn syrup
• 1 teaspoon vanilla
• 3 eggs
• 1 to 1-1/3 cups pecans, coarsely chopped, leaving some pieces larger

             
DIRECTIONS:
1. Heat oven to 350°F. Grease 13x9-inch pan. Reserve 2/3 cup of the dry cake mix for filling. In large
    bowl, combine remaining dry cake mix, butter and 1 egg; beat at low speed until well blended.
    Press in bottom of greased pan. Bake at 350°F. for 15 to 20 minutes, or until light golden brown.
2. Meanwhile, in large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla
    and 3 eggs; beat at low speed until moistened. Beat 1 minute at medium speed or until well blended.
3. Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans.
4. Return to oven; bake an additional 30 to 35 minutes or until filling is set. Cool 1-1/2 hours or until
    completely cooled. Cut into bars. Store in refrigerator.

High Altitude (3500-6500 ft):  Add 1/3 cup flour to cake mix before removing 2/3 cup for filling. Decrease corn syrup to 1-1/4 cups. Bake base at 375°F. for 15 to 20 minutes; bake filling at 375° F. for 30 to 35 minutes.

Yield: 36 bars