I hope you guys are having a wonderful Thanksgiving week!
Today I wanted to share a recipe for making the yummiest Pecan Pie Gooey Bars. I created these addicting gooey bars by combining my favorite pecan pie recipe with my friend Allyson’s recipe for gooey bars. With this recipe, you get a little bit of everything; pecan pie, cake, cookie and lots of gooey. If you want to take this even one step further, you can add a scoop of vanilla ice cream on top {oh my..}..
Here’s the recipe;
Pecan Pie Gooey Bars
Ingredients
Crust:
1-Package Yellow Cake Mix (just the dry mix itself) (Any kind will work)
1-Egg Beaten
8 Tablespoons Melted Butter
Gooey Layer:
1-8 oz. Package Cream Cheese
2-Eggs Beaten
16 Oz. Powdered Sugar
2-Cups Pecans Chopped (I put them in ziploc bag and pound with a rolling pin)(Reserve 1/4th cup for sprinkling on top)
1/2 Cup White Corn Syrup
1/4 Cup Maple Syrup
1-teaspoon Vanilla
Directions:
Preheat oven to 350 degrees. Generously grease a 9 x 13 pan. Mix together all of the ingredients for the crust and use the backside of a spatula to pat in evenly into the bottom of the pan to form the crust. Next, on medium speed, beat all of the ingredients except the pecans until thoroughly mixed. Fold in the pecans (reserve 1/4th cup for topping).
Next, pour the filling into the pan on top of the crust. Sprinkle the rest of the pecans on top and bake for 35-40 minutes or until the top gets a very slight golden color and remove from oven. It’s very important to run a knife along the sides of the bars after about five minutes from removing from oven. Also, the bars have to completely cool for at least 1-2 hours to “set” otherwise, they will crumble. The gooey part really forms while cooling.
I hope you guys have a wonderful Thanksgiving!
Cheers!
Cyndy
Beverly M says
I’ve been looking for a noteworthy recipe to take to a cookie exchange next Wednesday and fortunately you have provided it. I just know this is going to be delicious.
One question: do we eat these or just apply them directly to our thighs???
Cyndy says
Ha! Yep, just slapped it on your thigh girl! Gosh, you do not want to know how many I ate yesterday!! Was so worth it though, lol! Thanks so much for your note Beverly! Hope you had a great Thanksgiving!
Diane Gibbs says
Have you ever subbed dark Karo for maple syrup? Not a fan of maple!
THX!
Cyndy says
I haven’t tried subbing with dark karo but I would think it would work. There is only a small amount of syrup, so I don’t see why this wouldn’t work. Hope you had a wonderful Thanksgiving Diane!
Alana says
Got this baking in the oven. Smells like Thanksgiving.
thanks Cindy!!
Cyndy says
Yay!! I hope you all loved them Alana! I made two large batches and they’re already gone! Hope you had a wonderful Thanksgiving!
VANESSA WILLIAMS says
This dessert was a HUGE hit at our Thanksgiving dinner & my daughter, who isn’t much of a sweets eater, gobbled up the leftovers the next day. Definitely a keepsake recipe as it was easy & delicious… I’m about to forward to my friends for them to try, too… thank you!
yvonne says
Sounds so good! Thanx for posting. Also, do you think lining the pan with foil or parchment paper would be helpful?
Cyndy says
The pecan gooey bars come out of the pan easily but I think it wouldn’t hurt to line the pan with either foil or parchment. The sides are where they tend to stick the most and by running the knife along the sides right after they come out of the oven helps. Thanks so much for your note and stopping by Yvonne!