Sticky Pecan Pie Bars

Crust:
1 package (18.25 oz) plain yellow cake mix
8 tablesp.(1 stick) butter, melted
1 large egg

Filling:
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 teasp. vanilla extract
1 1/2 cups chopped pecans or pecan halves

Preheat oven to 350F. Set aside an ungreased 13x9 in. baking pan.

Place cake mix, melted butter, and egg in a large mixing bowl.

Blend with an elec. mixer on low for 2 mins. Stop and scrape down sides. The batter should come tog. in a thick dough.

Using your finger tips, press the mixture evenly over the bottom and 1/2 in. up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven.

Bake the crust until it just begins to brown, 20 mins. Remove from the oven and set aside. Leave the oven on.

Meanwile, prepare the filling. Place the corn syrup, brown sugar, eggs, and vanilla in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on med. speed until well combined, 1 minute. Stop and scrape the sides of the bowl and fold in the pecans until well distributed.

Pour the filling over the baked crust and spread with a rubber spatula, so that the filling covers the entire surface. Place the pan in the oven.

Bake until the crust is golden brown and the filling just starts to set, 22-25 minutes. Remove the pan from the oven and place it on a wire rack to cool 30 mins.

Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve. Store bars covered in plastic wrap at room temp for up to 4 days or in the refridg. for up to 1 week. Or freeze them, wrapped in alum. foil, for up to 6 months.

These are wonderful, and they are very easy to make.