Million Dollar Pecan Bars Recipe
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 2 large 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 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 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.
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
"I agree with some of the reviewers. Taste great, but a lot of work. Also cannot get the butter pecan cake mix in my area. I had a friend who bought it for me at a Walmart in another area. I too think the directions were wrong. The crust was very sticky and hard to spread and trying to crumble the top was impossible."
"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!"
"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."
"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."
"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!"
"<p>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</p>"
"Consistency of base not crumbly at all. Very hard to work with, couldn't crumble for topping. Overall taste, not good."
"I made these for the first time and brought them to church. I found them too sweet for my taste. Also, there is no butter pecan cake mix available in these parts so I substituted yellow cake mix. I also left the pecans whole. If I were to make them again, I would use semi-sweet chocolate chips and skip using the butterscotch chips completely. That is what made the sweetness over the top. Although my husband says there is no such thing as too sweet. He liked them. Me, not so much. I might make them again with the altered ingredients."