Back when I had my catering business, these quick and easy bars we one of my most requested party bars! They are sinfully rich and really go a long way! When we are just having them ourselves, we get a little greedy and I like to cut them into either 20 or 24 bars. But for catering, and for a lighter amount, since they are so very rich, you can also cut them into small squares. You can get 48 small pieces that really is plenty!

They’re perfect to make for parties, showers, and backyard barbecues, because they travel so well and you can just cover them with plastic wrap, if you need to, and not worry about wrecking any frosting. You can even stack them, but you’ll need to place a sheet of waxed paper between the two layers. I wouldn’t try to stack three layers, though. They aren’t bricks. 😉

These are so fun and easy to make, yet taste like a million bucks! You just mix the first layer and press the “dough” into a prepared pan (greased and floured), then mix the second layer and pour over the first! I like to level it nicely with an offset knife.

Prepare your pan easily by using a paper towel wrapped around your hand to coat the pan with butter flavored shortening, then toss a small handful of flour into the pan, tilt the pan all around coating all sides, tap sides and bottom and dump out any extra. Easy peasy and not messy at all. 😉

You don’t need to grease your hands or anything to do this. It’s very easy to work with! 😀

This is the second layer leveled over the first, and actually the second batch of these wonderful cake bars! I sent the first batch over to the vet’s clinic for all of the staff and the vet who took care of Gilbert.

Then pop it into the oven for just 10 minutes. You’ll then remove the pan, sprinkle the top evenly with pecans, and then continue baking for another 30 minutes! 😀

You never ever want to over bake these, though. If your oven runs hot, you might need to remove them a few minutes early. They’re done when the center is just set and the edges are nicely golden but not browned. I’ve accidentally over baked them a bit before, and even though they aren’t quite as good, they’re still fine. So no need to fret. 😉

Lastly, dust the whole top with powdered sugar. I do this as soon as they come out of the oven. You don’t even have to wait until they cool!

Though I wanted to share the original recipe with you first, I’ve also varied this recipe using butter fudge, banana and lemon cake mixes! Those are really good, too! Adding different extracts (and even a little instant espresso powder to the chocolate version), really takes them to a new level, too. 😉 Don’t stray too far from the original recipe so that it will still turn out ok, but feel free to play a little bit and have fun with this if you’d like!

These would be a very welcome bar to take to a Mother’s Day dinner, or a baby shower or bridal shower, and even over to the neighbor’s house for a casual backyard barbecue!

Trust me, you’ll be the belle of the ball, they’ll be a huge hit, and you’ll want to bring a copy or two of the recipe, as everyone always asks for it! 😉

One of the best, most moist and gooey bars out there! I wish I knew the history of them to give the person who first came up with these due credit, but after googling, I couldn’t find the origin of the recipe anywhere. If anyone knows for sure, please let me know! 😀

 So be sure to print this one out, you’re going to want to make these!! After all the years of making them, they’re still one of my favorites and a true classic!

Yield: 20-24 bars

Classic Coconut Cream Cake Bars (aka Neiman-Marcus Bars)

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Ingredients

For First Layer:

• 1 box yellow cake mix, *I used a 16.5 oz. box Duncan Hines Classic Yellow Cake for this
• 1 stick butter, melted
• 2 extra-large eggs
• 1 tsp. vanilla extract

For Second Layer:

• 1 (1 lb.) box powdered sugar
• 1 (8 oz.) brick cream cheese, softened
• 3/4 cup lightly packed sweetened flaked coconut
• 2 extra-large eggs
• 1 tsp. vanilla

Rest of Ingredients:

• 1/2 cup finely chopped pecans
• more powdered sugar for dusting top

Instructions

Preheat oven to 350º F.

Grease a 13x9 metal pan with butter-flavored shortening, then dust inside lightly but coating well with flour. Set aside.

In large mixing bowl, beat together First Layer ingredients and pat evenly into prepared pan.

Wash and dry mixer bowl, and mix together the ingredients for the second layer. Pour evenly over first layer, and level with an offset knife.

Pop into the oven and bake for just 10 minutes.

Remove from oven, sprinkle top evenly with finely chopped pecans. Pop back into the oven and bake for 30 minutes. *Do not over bake!

Remove and sprinkle top with powdered sugar.

Let cool in pan. Slice into 20-24 bars or up to 48 small squares. Store in fridge in a tupperware or tight-sealing plastic container or cake holder. (I leave them in the pan and only cut what's going to be eaten at the moment to keep them from drying out.)

Notes

*These cut much more easily if you keep a tall glass of hot water nearby to dip and wipe knife clean periodically as needed.