Sticky Pecan Pie Bars

Crust:

1 Package plain yellow cake mix
8 Tablespoons (1 stick) butter, melted
1 large egg


Filling:

3/4 C dark corn syrup
1/4 C packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 C chopped pecans

Directions:

1. Place rack in center of oven & preheat to 350*

2. Place cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. The batter should come together in a thick dough. Press crust into ungreased 13x9 baking pan.

3. Bake the crust until it just begins to brown... 20 minutes. Remove from oven & set aside (leave oven on).

4. Meanwhile, place corn syrup, brown sugar, eggs and vanilla in the same mixing bowl used for crust and blend for until well combined (1 minute).Fold in pecans until well distributed.

5. Pour filling over baked crust and spread evenly.

6. Bake again until the filling starts to set... 22-25 minutes.

Let cool on wire rack... 30 minutes (I can't wait that long though- LOL)

7. Cut into 24 bars.

Store covered in plastic at room temp. for 4 days or in fridge for up to 1 week. Or wrap in foil and freeze for up to 6 months. Thaw bars in fridge overnight before serving.