Pecan Pie in Bar Form

Confession:

This is NOT the recipe I used for Thanksgiving. I didn't like it as well as this one, which I've made once or twice before. :D

Sticky Pecan Pie Bars

Crust:

1 pkg. (18.25 oz) plain yellow cake mix

8 T. butter, melted

1 lg. egg

Filling:

3/4 c dark corn syrup

1/4 c. packed brown sugar

2 lg. eggs

1 tsp. vanilla extract

1-1/2 c. chopped pecans or pecan halves

Preheat oven to 350. Blend cake mix, butter, and egg in a parge mixing bowl on low for 2 minutes. Scrape down sides occasionally. Batter should be thick. Press crust mixture evenly over the bottom and 1/2 inch up sides of pan. Bake 20 minutes, or until crust just begins to brown.

Meanwhile, prepare filling. Blend corn syrup, brown sugar, eggs and vanilla on medium speed until well combined. Fold in pecans. Pour filling over baked crust and spread evenly over entire surface. Bake 22-25 minutes, until crust is golden brown and the filling just starts to set. Cool 30 minutes before cutting.

Freeze nicely...if you have any leftovers.