Cream butter and sugar; add eggs and vanilla, sift remaining ingredients and mix until well-blended. Put 2/3 of batter into a greased 11-1/2×17-inch jelly roll pan. Spread pie filling over batter. Drop remaining batter by spoonfuls on top of pie filling. Bake 25-30 minutes at 350-degrees. Mix powdered sugar, butter, milk and almond flavoring, then drizzle over cooled bars.
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Heat oven to 350 degrees. Mix 1/4 c. butter and cake mix with fork or pastry blender to coarse crumbs. Press in bottom of ungreased 15×10-inch jelly roll pan. Top with pecan halves. In a large heavy saucepan, combine brown sugar, 1 cup butter and honey. Bring to a full rolling boil over medium heat,stirring constantly. Boil 3 minutes. Remove from heat. Stir in whipping cream until well blended. Pour evenly over pecans. Bake 17-22 minutes or until entire surface is bubbly. Cool and cut.
COOKIES: Melt margarine, stir in cocoa and cool. Add sugar, eggs, vanilla and flour. Mix well. Drop 1 tsp on each section of a heated waffle iron and bake 1 minute. Cool and frost. CHOCOLATE FROSTING: Mix ingredients and add 1 tbsp hot water and make a creamy frosting.
Mix sugar, salt, flour, baking powder, butter, eggs, syrup and nuts together well. Bake 350 degrees for 20 minutes. FROSTING: Bring sugar, oleo or butter and milk to boil for 1 minute. Add chocolate chips and vanilla. Beat until thick and frost bars.