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Million Dollar Pecan Bars Recipe
Million Dollar Pecan Bars Recipe photo by Taste of Home

Million Dollar Pecan Bars Recipe

Publisher Photo
Who wants to eat like a millionaire? Invest 15 minutes of your time, and enjoy a big payoff when you pull these rich bars of golden layered delight from the oven. —Laura Davis, Rusk, Texas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 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
  • FILLING:
  • 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 pecans

Nutritional Facts

1 bar equals 436 calories, 22 g fat (11 g saturated fat), 43 mg cholesterol, 232 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  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 13x9-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.
Originally published as Million Dollar Pecan Bars in Simple & Delicious February/March 2012, p45

Nutritional Facts

1 bar equals 436 calories, 22 g fat (11 g saturated fat), 43 mg cholesterol, 232 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Million Dollar Pecan Bars

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 23, 2013

This is quick and easy to make and always a hit!I have tried it with pecans in the cake portion and like that way even better!I also have made with peanut butter chips and chopped finely peanuts.Yum!

MY REVIEW
Reviewed Sep. 17, 2012

Overall I liked this recipe. The one thing I was disapointed in was that the crust and the 3 cups of dough it took, left only about 1/2 of a cup of dough to "crumble on the top" and wasn't enough to cover the chocolate mixture. :( Next time I will probably do 2cups for the crust and 2 cups for the crust, or at least 2.5 crust and 1.5 for the topping. I was hoping to share these with others but, I'm embarrased with how they look, not how they taste.

MY REVIEW
Reviewed Mar. 16, 2012

Very rich. Taste great but a lot of work. I think the directions are wrong. When it says "crumble remaining oat mixture of top" I wonder what I had done wrong. The mixture was too wet to crumble. It was very hard to spread.

MY REVIEW
Reviewed Mar. 12, 2012

I did substitute semi-sweet chips (it's what I had). I was surprised at how thick and sticky the dough was that you spread at the bottom of the pan and on top. I found slightly wetting your fingertips or spatula worked perfectly for patting on the bottom. I also didn't have quick oats, just old fashioned. It all worked out and were enjoyed by all! VERY rich!

MY REVIEW
Reviewed Feb. 27, 2012

I have made this recipe twice already. The recipe did not turn out like the picture. Had to really drop the topping around. However, loved the way the crust did not have to bake separately. Kids & hubby loved. Butterscotch chips gave a twist to a choc chip brownie taste  I cut the pieces much smaller & the recipe went much farther

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