Recipes Made with Cake Mixes

Caramel Pecan Squares

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Yield: 48 bars

Ingredients

  • 1 (18.25 ounce) box yellow cake mix*
  • 1 1/4 cups (2 1/2 sticks) butter, slightly softened, divided
  • 4 cups coarsely chopped pecans
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1/4 cup whipping cream

Instructions

  1. Heat oven to 350 degrees F.
  2. Place cake mix in large bowl. Using pastry blender or fork, cut in 1/4 cup (1/2 stick) of the softened butter until mixture resembles coarse crumbs.
  3. Press into bottom of ungreased 15 x 10 inch jellyroll pan. Top with pecans.
  4. In large heavy saucepan, combine brown sugar, granulated sugar, the remaining 1 cup butter and the honey; bring to full rolling boil over medium heat, stirring constantly. Boil for 3 minutes, remove from heat and stir in whipping cream until well blended. Pour hot mixture evenly over pecans.
  5. Bake for 17 to 22 minutes or until entire surface is bubbling.
  6. Cool completely and cut into bars or squares.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Because recipe may overflow, place a sheet of aluminum foil larger than pan size on oven rack directly below rack holding jellyroll pan.



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