Trixie Pochet
Our incredible hosts and friends, Wayne and Trixie
We met Wayne and Trixie at a campground in Mississippi, and they instantly made our trip along the Gulf Coast magical. At the campground, they invited us over to their camper, where they served us some of Wayne’s jambalaya and boiled shrimp, and later we stayed for a few days at their home in the Cajun part of Louisiana. Both are natives to that area, and Wayne spent his career as a sugar farmer. They’re both fantastic cooks, and wonderful people. Trixie says that this recipe is an absolute keeper!
- 1 box yellow cake mix
- ½ cup chopped pecans
- 2/3 cup evaporated milk
- ¼ cup butter, melted
- ½ cup peanut butter chips
- ½ cup chocolate syrup
Combine the following in a large bowl: dry cake mix, pecans, milk and melted butter. Pour half the mixture into a greased 9”x13” baking pan. Bake at 350° for 10-12 minutes.
Remove from oven and sprinkle with peanut butter chips and drizzle the chocolate syrup over all. Top with small spoonfuls of the remaining batter mixture (it won’t cover all) and bake for 20 more minutes at 350°. Cool and cut into bars.