Orange Walnut Chicken
Orange Walnut Chicken

Million Dollar Pecan Bars

  • 24 Servings
  • Prep Time: 15 minutes
  • Bake Time: 20 minutes

“Hearty and full of flavor, this Italian-style soup freezes well if you want to make it ahead or have leftovers to save for another day.”
—Michelle G., Cedarburg, Wisconsin


  • 3/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 package butter pecan cake mix (regular size)
  • 2-1/2 cups quick-cooking oats


  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups milk chocolate chips
  • 1 cup butterscotch chips
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped Diamond of California® Pecans


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add cake mix just until blended. Stir in oats. Press 3 cups onto the bottom of a greased 13-in. x 9-in. baking pan.

  2. In a large microwave-safe bowl, combine milk and chips. Microwave, uncovered, on high for 2 minutes; stir. Cook 1 to 2-1/2 minutes longer or until chips are melted, stirring every 30 seconds. Stir in butter and vanilla until melted. Stir in pecans. Spread over crust.

  3. Crumble remaining oat mixture; sprinkle over top. Bake at 350° for 20-25 minutes or until topping is golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.


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This recipe is featured in: Quick Cooking Annual Recipes 2013

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