French Caramel Pecan Bars

[tamaralynn]

French Caramel Pecan Bars

3/4 c butter, melted
1 pkg french vanilla cake mix
1 egg
2 1/2 c quick cooking rolled oats
1 can caramel pecan of coconut pecan frosting
1 12oz pkg (2 c) chocolate chips
1/2 c chopped pecans

Heat oven to 350º. Spray 15x10x1" baking pan with non stick cooking spray. Place melted butter in large bowl. Reserve 3 tbs of the cake mix and set aside. Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats. Press 2/3 of cake mix mixture in bottom of sprayed pan.
Place frosting in medium microwave safe bowl; microwave on HIGH for 1 minute. Add reserved 3 tbsp cake mix; stir until lumps disappear.
Drizzle half of the frosting mixture over cake mix mixture in pan; spread evenly. Sprinkle with chocolate chips and pecans. Drizzle with remaining frosting mixture. Crumble remain cake mix mixture over frosting mixture.
Bake at 350º for 25 to 30 minutes until top is golden brown and edges are bubbly. Cool 1 1/2 hours or until completely cooled. Cut into bars.
Makes 48 bars

[cooktocook]

Thanks for sharing Tammy.  Sounds good.

Since the downsize of cake mixes a few years back, I was just wondering if the size of your mix needed to be increased or if the current ones on the shelves worked with good results? 

Lori

[tamaralynn]

I will have to let you know after I make them again. I may do them this coming week.

[dawdawco]

FYI...there is an upsizer recipe (go on Google and type in recipe for cake mix upsizer) to add ingredients to adjust smaller size cake mixes to make our older recipes that required the larger size mixes work.  I have not used it so I can't vouch for it.

A friend makes the very popular Bacardi Rum Cake (older recipe) uses the smaller cake mix and the directions for older recipe and has good success.

Doris

[tamaralynn]

+I used the new size cake mix, but the only change I made was to add 2 c. of oats, not 2 1/2 c. They turned out perfectly delicious!