This is a recipe of indistinct origin that everyone I know has made at some time or another. I’m not sure if that’s a Southern thing or not. Regardless of that, this is one of those handy fall-back recipes when you want something with a high taste to effort ratio.
These bars are so easy and so good. The crust is very thick – essentially as thick as the sweet, cream cheese-y filling – and very buttery. It all adds up to some incredible gooey goodness. Be sure to secure one for yourself, though, because they disappear very quickly.
Yield: 24 2-inch squares
Prep Time: 15 minutes
Cook Time: 45 minutes
For the crust:
- 1 package yellow cake mix
- 1 cup unsalted butter, melted
- 1 large egg
- 1 cup chopped pecans
For the filling:
- 16 ounces cream cheese
- 16 ounces confectioners’ sugar
- 2 large eggs
To make the crust:
- Preheat oven to 350°.
- Combine cake mix, butter, and egg. Stir in pecans.
- Press mixture into bottom of a 9″ x 13″ pan.
To make the filling:
- Using an electric mixer on medium speed, beat cream cheese and confectioners’ sugar until smooth and well-blended. Add eggs, one at a time, mixing well after each addition.
- Pour mixture over crust in pan.
- Bake 40-45 minutes or until filling is set.
I’ve been making this recipe for many years. While this is not my original recipe, I have no clue where it originated.