Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup butter or margarine -- melted
- 1 package French Vanilla Cake Mix
- 1 egg
- 2 1/2 cups quick-cooking oats
- 1 can Caramel Pecan or Coconut Pecan Frosting
- 12 ounces semisweet chocolate chips
- 1/2 cup chopped pecans
Directions
Heat oven to 350 degrees.
Spray a 15x10x1" baking pan with nonstick cooking spray.
Place melted butter in large bowl. reserve 3 T. of the cake mix; set aside.
Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats.
Press 2/3 of cake mix mixture (about 2 1/2 cups) in bottom of prepared pan.
Place frosting in med. microwavable bowl; microwave on HIGH for 1 min.
Add reserved 3 T. cake mix; stir until large lumps disappear.
Drizzle half of frosting mixture over cake mix mixture in pan; spread evenly.
Sprinkle with chocolate chips and pecans.
Drizzle remaining frosting mixture on top.
Crumble remaining cake mix mixture over frosting mixture.
Bake for 25-30 min. or until top is golden brown and edges are bubbly.
Cool 1 1/2 hours or until completely cooled.
Cut into bars.