Sticky Pecan Pie Bars

I love Pecan Pie. But... it's technically a Thanksgiving thing. This recipe is socially acceptable to serve at Easter.

The recipe comes from The Cake Mix Doctor by Anne Byrn. It's my go-to cookbook for easy desserts that are totally impressive.

Crust:
1 yellow cake mix
1 stick butter, melted
1 large egg

Filling:
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cup chopped pecans or pecan halves.

Preheat oven to 350 degrees. Grease a 9 x 13 cake pan.

Blend crust ingredients together with stand or hand mixer on low speed for 2 minutes. Scrape down the sides of the bowl. The batter should come together in a thick dough.

Use your fingertips to press crust evenly into bottom of pan and 1/2 inch up the sides. Smooth out. Bake for 20 minutes. Take pan out of the oven and set aside.

Meanwhile, place corn syrup, brown sugar, eggs and vanilla in the same mixing bowl. Using the same beaters, blend on medium speed until well combined, about a minute. Scrap the sides of the bowl, and fold in pecans until well-distributed.

Pour the filling over baked crust, spread so it covers the entire surface.

Bake again until the crust is golden brown and the filling just starts to set - 22 to 25 minutes.

Cool at least 30 minutes before serving. Store at room temperature