Serves: 32
Total Calories: 116
1- Heat oven to 350°. Cut 1/2 cup butter into cake mix in medium bowl, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches. Bake 10 to 12 minutes or until crust is dry.
2- Sprinkle pecan halves evenly over baked layer. Heat 2/3 cup butter and the brown sugar to boiling in 2-quart saucepan over medium heat, stirring occasionally boil and stir 1 minute. Spoon mixture evenly over pecans.
3- Bake 13 to 15 minutes or until bubbly and light brown. Sprinkle chocolate chips over warm bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
High Altitude (3500 to 6500 feet): Grease bottom and sides of pan with shortening. Heat butter and brown sugar until butter is melted, but do not boil. Increase second bake time to 18 to 20 minutes.
1 Bar: Calories 220 (Calories from Fat 125) Fat 14g (Saturated 6g) Cholesterol 20mg Sodium 160mg Carbohydrate 22g (Dietary Fiber 1g) Protein 2g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 2%.
Betty's Tip: A pastry blender is a very efficient, easy-to-use tool to have on hand. It blends butter or shortening into dry ingredients without much effort. Pastry blenders are inexpensive and can be found in the cooking- and baking-utensil section of most discount stores and supermarkets.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Chip-Pecan Bars recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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