Here's your pecan pie and cookie too!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x13 inch baking pan.

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  • Reserve 2/3 cup of the cake mix and set aside. In a large bowl combine the remaining cake mix, melted butter and 1 egg. Mix until crumbly then press mixture into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes, until light golden brown.

  • Combine the reserved 2/3 cup cake mix, brown sugar, corn syrup, vanilla and 3 eggs. Beat at medium speed for 1 to 2 minutes. Pour filling over the baked crust and sprinkle with pecans.

  • Return to oven and bake for an additional 30 to 35 minutes, until the filling is set. Cool and cut into 36 bars.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

329.1 calories; 3.3 g protein; 50.6 g carbohydrates; 55.5 mg cholesterol; 284.7 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2007
This is my husband's Grandma's recipe. She won the Pillsbury Bake Off in 1971 with this recipe and flew all of her kids to Hawaii (she and Grandpa were already there for the finals). She died in 1999 but would be tickled pink to know that so many are still enjoying the recipe! Read More
(57)

Most helpful critical review

Rating: 1 stars
05/11/2009
The measurements are ALL wrong. The cake batter ratios are completely off. Might be good if revised but this should not remain posted as is. Read More
(5)
56 Ratings
  • 5 star values: 37
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
10/04/2007
This is my husband's Grandma's recipe. She won the Pillsbury Bake Off in 1971 with this recipe and flew all of her kids to Hawaii (she and Grandpa were already there for the finals). She died in 1999 but would be tickled pink to know that so many are still enjoying the recipe! Read More
(57)
Rating: 5 stars
08/29/2002
Superb recipe!!! My husband's favorite pie is pecan pie and he is also a "cookie monster". So this recipe fills the bill twice. Very rich but absolutely delicious! Easy to make too. Thanks for sharing such a great recipe. Read More
(26)
Rating: 4 stars
08/25/2007
This is almost the exact same recipe as the pillsbury bake off winner recipe except that recipe calls for 1/3 cup softened butter. It is good but like pecan pie is sweet. I agree more pecans would be good. Maybe as much as 2 cups. But they are tasty and easy. Read More
(21)
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Rating: 4 stars
04/03/2006
These bars were pretty yummy. Why were so many confused? Save out 2/3 CUP of cake mix; not 2/3 of the box. Soften the butter and you should get a ball of dough you can press into the pan with a spatula. I recommend baking the "crust" as long as you can and let it cool before pouring on the filling.Also I'd use more than 1 cup of pecans. tasty! Read More
(18)
Rating: 4 stars
11/25/2006
The only variation I made in the ingredients was to use a full 6 oz bag of pecan pieces equal to 1 and 1/3 cup as suggested by previous bakers. I baked the bottom layer for 17 minutes and it was quite brown around the edges. The next stage the filling was bubbling quickly so I decreased the temp to 325 and increased the cooking time a few minutes because it was still jiggly at the 35 minute point. After cooling I ended up cutting all the edges off because they were so hard and brown. Read More
(14)
Rating: 5 stars
12/14/2009
Excellent! Will make these again. They must set and cool before cutting. After cooling the center has set and the bars keep there shape yet are still nice and moist on the inside. I did a 24 cut and with that cut it serves 24 as well. As rich as these are you only need one! Read More
(8)
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Rating: 5 stars
08/14/2003
Wonderful!!! I didn't have dark corn syrup so I used light and everyone loved it! Read More
(8)
Rating: 4 stars
12/22/2010
These came out very good!! If you have problems patting the crust into your pan just wet your fingers and it will go down very easy!! I followed the recipe exactly other then mixing all the pecans into the filling and I did add about an extra 2/3 cup of them. Pecan Pie is DH favorite dessert and he was more then pleased with these bars!! Will make again Thanks for sharing your recipe@@ Read More
(8)
Rating: 5 stars
02/22/2011
Don't forget the whipped cream or ice cream to top this off - then it's not so rich. This was our absolute favorite when we were kids - exactly this recipe (by Glenda). Dad loved it too... I'm glad I'm now making it myself! Read More
(7)
Rating: 1 stars
05/11/2009
The measurements are ALL wrong. The cake batter ratios are completely off. Might be good if revised but this should not remain posted as is. Read More
(5)