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Steps
1
Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
2
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
3
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
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Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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