Time 2h40m Yield 36 Number Of Ingredients 9 Steps:
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, margarine 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. 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. Remove pan from oven. Pour filling mixture over warm base. Sprinkle with pecans. 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.
Time 50m Yield 2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.
Time 2h55m Yield 36 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir all Crust ingredients until dough forms. Press dough in bottom of pan using floured fingers. Bake 20 minutes. Meanwhile, in medium bowl, stir all Pecan Filling ingredients until well blended. Pour over hot crust. Bake 15 minutes or until center is set. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Time 40m Yield 2 dozen. Number Of Ingredients 9 Steps:
Preheat oven to 350°. Pour butter into a 13x9-in. baking pan. In a large bowl, combine the next 6 ingredients; mix well. Stir in pecans. Spread over butter. , Bake 30-35 minutes. Remove from oven. If desired, immediately dust with confectioners’ sugar. Cool before cutting.
Time 1h5m Yield 36 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. Bake for 20 minutes in the preheated oven. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Time 2h Yield 36 Number Of Ingredients 11 Steps:
Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown. Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
Time 1h10m Yield 36 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350. Grease 13 x 9 inch pan. Reserve 2/3 cup of the dry cake mix for filling. In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended. Press in bottom of greased pan. Bake at 350 for 15-20 minutes or until light golden brown. In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened. Beat 1 minute at medium speed or until well blended. Pour filling mixture over warm base; sprinkle with pecans. Bake an additional 30-35 minutes or until filling is set. Cool completely. Cut into 36 bars. Store in refrigerator.
Time 40m Yield 24-36 bars Number Of Ingredients 8 Steps:
Grease a 9x13 pan. Preheat oven to 350 F degrees. Cut butter into cake mix. Pat into greased pan. Cover crust with the pecan halves. In a saucepan, cook the brown sugar, white sugar, honey, and butter over medium heat. Bring to a boil, and boil for 3 minutes. Remove from heat, and add the cream. Pour mixture over pecan halves. Bake 17 - 22 minutes or until bubbly. Let cool completely before cutting into squares.
