Quick and easy holiday treat.
These are so rich and yummy -- and very easy, actually. Have a friend whose staple dessert is pecan pie -- and now I see why, the basic filling is both easy and impressive. I used butter instead of margarine, of course. Not sure butter was soft enough to fold into cake mix, but it all turned out OK. I ended up adding about 8-10 minutes to the second round of baking to get a nice browning on the top. Only other change was that I used about 1.5 cups of pecans just because I had them and because it looked a little sparse with just a cup. Personal preference, really. Would have probably had more of that pecan pie gelatinous feel if without the extra nuts. Advise waiting until these are really cool before cutting. I tried to cut them into bars when they were warm and they're just too sticky. They cut fine once they cooled, though. Also advise cutting into SMALL pieces. These are very rich. My edges got kind of hard and chewy, too -- not sure you can avoid that really -- but I like those pieces best. Will definitely make these again. - 05 Feb 2007 (Review from Allrecipes US | Canada)
Very easy to make, the only tough part is waiting for them to cool. You must wait until they are cool in order to cut into neat squares, if not they fall apart. I did add an additional 1/2 cup of chopped pecans and added 1/2 cup of milk chocolate chips. Everyone loved them, even the ones that claim they don't like nuts. This is a keeper and feeds a large crowd since they are so rich a little goes a long way. - 19 Nov 2008 (Review from Allrecipes US | Canada)
Great! I took this to work for a birthday party, and they ate it for breakfast! Now I make it and take it everywhere. - 14 Mar 2002 (Review from Allrecipes US | Canada)