Anyone out there want a simple, reliable, but decadent bar recipe that you can always count on? I see your raised hands. I have just the one in my file. I've been making these rich, nutty dessert bars for more than ten years. Everyone loves them and the great thing is, there are only six ingredients, one of them being a butter pecan cake mix. These are rich and festive enough to be made at the holidays, but they work in August for company as well. You are welcome in advance.
Butter Pecan Bars
1 package butter pecan cake mix
2 sticks butter, divided and melted
3 extra large eggs, divided
1 8 oz. block cream cheese, room temperature
1 (16 oz) box confectioner's sugar
1 1/2 c. chopped pecans
Prepare a jelly roll pan (12 x 18 x 1 inch) by spraying it well with cooking spray. Lay a piece of parchment paper over the pan, jamming it into the corners.
Crust:
In a medium bowl, beat one of the eggs with a fork. Add the cake mix and 1/2 c. melted butter (1 stick) and stir together with the fork to combine. Press this mixture into the prepared pan, stretching it gently to cover the whole surface.
Filling:
With an electric mixer, beat the 2 eggs. Beat in the cream cheese. Add the melted butter and the powder sugar and beat until fluffy. Stir in the pecans. Spread this mixture over the crust.
Bake the bars at 350 for 45 - 55 minutes, until lightly browned, but not too hard. (convection bake 330 for 40 minutes). Allow to cool completely before lifting the bars out of the pan using the parchment paper. Cut into pieces. I find that the best looking cookie bars are cut using a simple plastic knife; don"t ask me why but it works.
