I'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. —Kathro Yoder, Defiance, Ohio
Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack.
For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans.
Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.
Test Kitchen tips
When using corn syrup or honey, spritz the inside of the measuring cup with cooking spray. The liquid will slide right out, ensuring you get every last drop in your recipe.
We know nuts are expensive, so when they go on sale it's time to stock up. Just pop them into the freezer, and they'll be good for about a year.
Other nuts work quite well. One of our favorites is almonds.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Text Ingredients 
