Sticky Pecan Pie Bars (Food.com)

Crust

• 1 (18 1/4 ounce) package yellow cake mix
• 8 tablespoons butter, melted (1 stick)
• 1 large egg

Filling

• 3/4 cup dark corn syrup
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract or 1 tablespoon bourbon
• 1 1/2 cups chopped pecans or 1 1/2 cups pecan halves Change Measurements: US | Metric

Directions:

Prep Time: 10 mins

Total Time: 55 mins

1. 1 Preheat oven to 350 degrees F. Set aside an ungreased 13- x 9-inch baking pan.
2. 2 Place the cake mix, melted butter and egg in a large mxing bowl. blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape down the sides of the bowl several times. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2 inch up the sides of the pan, smoothing it out. Place the pan in the oven.
3. 3 Bake the crust until it just begins to brown, 20 minutes. Remove pan from oven and set aside. Leave oven on.
4. 4 Meanwhile, prepare the filling. Place the corn syrup, brown sugr, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to wash) blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
5. 5 Pour the filling over the baked crust and spread with the spatula so that the filling covers the entire surface. Return pan to oven.
6. 6 Bake the bars until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place on a wire rack to cool, 30 minutes.
7. 7 Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
8. 8 Bars may be frozen for up to 6 months. Thaw overnight in the refrigerator before serving.

Nutrition Facts

Sticky Pecan Pie Bars

Serving Size: 1 (1251 g)
Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 221.7

 

Calories from Fat 106

48%

Total Fat 11.8 g

18%

Saturated Fat 3.4 g

17%

Monounsaturated Fat 5.0 g

25%

Polyunsaturated Fat 2.6 g

13%

Trans Fat 0.0 g

0%

Cholesterol 37.0 mg

12%

Sodium 194.4 mg

8%

Potassium 67.8 mg

1%

Magnesium 12.7 mg

0%

Total Carbohydrate 28.0 g

9%

Dietary Fiber 0.8 g

3%

Sugars 14.6 g

58%

Protein 2.4 g

4%

Iced Coffee You'll FLIP Over!!!!!

Can You Say....TO DIE FOR?!?!?

I found this SUGAR FREE Double Mocha Cappuccino Coffee Mix at 
Wal-Mart and I will say it was the BEST few bucks I ever spent!!!
It gives a recipe for iced coffee on the package but I did tweak it a little. Now keep in mind MILK is NOT sugar free but you can use FAT free and eliminate a bit of the guilt lol. I myself use fat free, 1% or 2% depending what I have on hand at the time. I have a magic bullet so I use the drinking mug attachment and fill it 3/4 full with ice. (smaller ice cubes or pieces work best)
I add 2 tablespoons of the mix and about a cup of milk.
I slide it on the bullet and blend and grind until its a smooth icy drink that has a milkshake consistency. I cant say enough about the drink. It absolutely does NOT taste like the mix is sugar free...it tastes like a mocha shake.
100% Delicious !!
(I am not a dietitian or health provider of any kind, it is just MY opinion that I am sharing and my view as someone who struggles to find tasty low guilt treats. This is made with SPLENDA...so keep that in mind)