I spotted a recipe for pecan pie bars on 30seconds.com which I have now made 2 ways.  The idea of the recipe is to use a box of yellow cake mix to create a cookie base for the bars, with some of the mix also being used to thicken the pecan pie layer.  The first time I made it, I followed the instruction to reserve 2/3 cup of cake mix for the pecan pie layer.  The second time (which is what is shown below) I substituted an extra egg for 1/3 cup of the cake mix because I wanted the layer to be gooier.  I think both ways work, but I liked the second way better.

The original recipe uses dark Karo syrup.  The flavor is much better if you use cane syrup, such as Lyle’s Golden Syrup or Steen’s Cane Syrup.

This takes about an hour and makes a 13 x 9-inch pan of bars.

For the base layer

1 box (13.25 oz.) yellow cake mix, divided

1/3 cup butter, softened

1 egg

For the filling

1/3 cup yellow cake mix (I used Betty Crocker Super Moist cake mix)

½ cup packed brown sugar

1.5 cups cane syrup or dark Karo syrup

1 tsp. vanilla

4 eggs

1 cup chopped pecans (walnuts are also fine)

Preheat the oven to 350 degrees.  Coat a 13 x 9 inch baking pan with cooking spray.

In the bowl of a stand mixer, mix together the egg and softened butter.  Reserve 1/3 cup of cake mix and mix the rest with the butter and egg.  When well blended, press into the bottom of the baking pan to form an even layer.  Bake for 15-20 minutes until golden brown.

While the crust is baking, pan the reserved 1/3 cup of yellow cake mix, the brown sugar, syrup, vanilla, and eggs in the mixing bowl and mix until well combined..  When the crust is ready, pour the filling on top of the warm crust and sprinkle the chopped nuts evenly over the pan.  Return the pan to the oven and cook for another 30-35 minutes until the filling is set.  Allow the bars to cool fully on a rack (~45 minutes) before cutting into bars.