French Coconut Pecan Bars

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

• Ready In: 2 hrs 30 mins
• Yields: 48 bars

Ingredients

• 3⁄4 cup butter or 3⁄4 cup margarine, melted
• 1 (18 1/4ounce) package  pillsbury moist supreme  French vanilla cake mix
• 1  large egg
• 2 1⁄2 cups  quick-cooking rolled oats
• 1 (15 ounce) can  pillsbury creamy supreme  coconut pecan frosting
• 1 (12 ounce) package  semi-sweet chocolate chips (2 cups)
• 1⁄2 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.