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 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 2h30m 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.
Number Of Ingredients 10 Steps:
Heat oven to 350°F. Grease 13 x 9-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 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.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 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Decrease brown sugar by 1 tablespoon. Bake base at 375°F. for 15 to 20 minutes and filling for 30 to 35 minutes.Nutrition Per Serving (1 bar): Calories 160 Protein Ig Carbohydrate 26g Fat 6g Sodium 140mgPICTURE: Top to bottom: Pecan Pie Surprise Bars, Quick Crescent Pecan Pie Bars, Quick ’n Chewy Crescent BarsFrom “Pillsbury Best of the Bake-Off® Cookbook.” Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
More about “pecan pie surprise bars recipes”
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.
