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Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

This is a Pillsbury Bake-Off winner recipe from Betty Marx Brooklyn Park, Minnesota 38th Bake-Off Contest, 1998

Ingredients Nutrition

  • 34 cup butter or 34 cup margarine, melted
  • 1 (18 1/4 ounce) packagepillsbury moist supreme French vanilla cake mix
  • 1 large egg
  • 2 12 cups quick-cooking rolled oats
  • 1 (15 ounce) canpillsbury creamy supreme coconut pecan frosting
  • 1 (12 ounce) package semi-sweet chocolate chips (2 cups)
  • 12 cup chopped pecans

Directions

  1. Heat oven to 350°F.
  2. Spray 15x10-inch baking pan with nonstick cooking spray.
  3. *Place melted butter in large bowl.
  4. Reserve 3 tablespoons of the cake mix; set aside.
  5. Add remaining cake mix to butter; blend well.
  6. Add egg; mix well.
  7. Stir in oats.
  8. Press 2/3 of cake mix mixture (about 2 1/2 cups) in bottom of sprayed pan.
  9. Place frosting in medium microwave-safe bowl; microwave on HIGH for 1 minute.
  10. Add reserved 3 tablespoons cake mix; stir until large lumps disappear.
  11. Drizzle half of frosting mixture over cake mix mixture in pan; spread evenly.
  12. Sprinkle with chocolate chips and pecans.
  13. Drizzle with remaining frosting mixture.
  14. Crumble remaining cake mix mixture over frosting mixture.
  15. Bake at 350°F for 25 to 30 minutes or until top is golden brown and edges are bubbly.
  16. Cool 1 1/2 hours or until completely cooled.
  17. Cut into bars.
  18. High Altitude Instructions: No change.
  19. Tips: *To prevent spills during baking, use pan with at least 1-inch sides.
Most Helpful

5 5

This was easy to make and very tasty. I made this for an office party and my coworkers were very complimentative. Thanks for sharing the recipe!