Ooey, Gooey Pecan Pie Surprise Bars Recipe Is Like Pecan Pie But Better by Kathy Widenhouse

Ooey, Gooey Pecan Pie Surprise Bars Recipe Is Like Pecan Pie But Better

Pecan pie surprise bars taste just like pecan pie, but may be even easier to make. And these yummy pecan cookie bars are portable, so you can bring them with you as a fun snack, or give them away as gifts. 

The secret to this delicious pecan pie dessert recipe's simplicity is using a box of yellow cake mix to start. The other ingredients include butter, eggs, brown sugar, corn syrup, vanilla and pecans. It all bakes up into an incredible pecan dessert recipe that just can't be beat for ease and taste!

This cookie recipe is not only a winner when it comes to simplicity, but also in nationwide popularity. It won the Grand Prize in the iconic Pillsbury Bake-Off Contest. Want to make them even more decadent? Add in some chocolate chips!

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes

Total Time: 60 to 70 minutes
Servings: 12


  • 1 box (16 to 18 ounces) yellow cake mix
  • 1/3 cup butter or margarine, softened
  • 1 egg


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Recipe Notes

  • You could add a cup of chocolate chips to make these cookie bars even more decadent.
  • This recipe works with gluten-free cake mix, if you want a gluten-free version.
  • Store leftovers in an airtight container.

Here's how you make it:

  1. Preheat oven to 350 degrees F. Grease 13x9-inch baking pan with nonstick cooking spray.
  2. Measure and reserve 2/3 cup of the dry cake mix to use for the filling.
  3. In a large bowl, using an electric mixer on low speed, mix together the remaining dry cake mix, butter and egg until well blended. Press the base mixture into the bottom of the prepared pan.
  4. Bake the cookie base for 15 to 20 minutes or until light golden brown.
  5. Meanwhile, in a large bowl using an electric mixer on low speed, beat together the reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla, and 3 eggs until ingredients are combined and well moistened. Increase mixer speed to medium and beat the filling mixture for 1 minute.
  6. Pour the filling mixture over the warm cookie base. Sprinkle pecans evenly over the surface of the filling.
  7. Bake the bars for 30 to 35 minutes longer or until filling is set. Remove bars from the oven. Allow bars to cool completely on a wire rack, about 45 minutes, then cut into bars. Store bars in an airtight container, with waxed paper in between layers, in the refrigerator.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

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Elisa Schmitz
I absolutely love pecan pie. These cookie bars look so easy and delicious! #yum
Just wow. Making these for my mom, she will love them.
Genius recipe! ๐Ÿ˜‹
Molly Pell
I'm seeing chocolate chips in the 2nd photo, but don't see them in the recipe!?!? How much do you add and are they in the filing mix?
Donna John
No, they're not in this recipe, but you could definitely fold in some in the final recipe step. I would add about 1/2 cup. Chocolate makes everything better! Molly Pell
Marcia Attridge
Followed recipe exactly. Filling tastes like a big glob of corn syrup.
Donna John
Hi, Marcia Attridge . Sorry these were too sweet for you. I would suggest reducing the corn syrup by 1/2 cup and adding 1/2 cup more brown sugar. Everyone is different when it comes to pecan pie fillings. My grandma's recipe doesn't use corn syrup at all, but brown sugar and white sugar. I hope you'll try that recipe. It's a family tradition here. It's not as syrupy sweet as pies made with corn syrup. food: Grandma's Foolproof Pecan Pie Recipe Is to Die For (No Corn Syrup)
Made these today for my hubby and he loved them! Super easy, followed recipe exactly no additions/altercations and it's perfect just the way its written!
Elisa Schmitz
That's so awesome, ToniMarieLane ! We really appreciate your kind feedback, and we are so happy you and your hubby enjoyed this recipe. Thanks for being part of our community! Donna John
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