Lori Magee’s Caramel Pecan Squares
"Every year Lori, our sales manager, brings them in. They’re unbelievable."
This holiday season we had a few of our staff members share the recipe to their favorite holiday meals.
Brian Rowland, Owner and Publisher
“Every year Lori, our sales manager, brings them in. I eat some over a few days and then keep them in the freezer and eat them over the next few months. They’re unbelievable.”
“I got this out of a magazine in 1998. I could not remember the name of them and my neighbor typed and printed this up and handed out copies and named them Caramel Pecan Squares!”
— Lori Magee Yeaton
1 box of white cake mix
1 ½ cups (three sticks) butter, melted and divided in half
3 ½ cups pecan halves
½ cup honey
¾ cup packed brown sugar
¼ cup heavy whipping cream
Preheat oven to 325 degrees.
Grease lightly with butter a large rimmed baking sheet.
In a large bowl, combine cake mix and ¾ cup of butter. Mix well.
Press the mix firmly into the bottom of the prepared pan.
Bake for 12 minutes or until lightly golden. Be sure to watch closely during this step as ovens may vary.
Set aside to cool for five minutes. Place all pecans (round side up) on top.
In a large saucepan, over high heat, stir together: remaining butter, honey, and brown sugar.
Boil 5 to 7 minutes, stirring constantly until mixture thickens and becomes a caramel color.
Remove from heat and carefully stir in. (Be careful not to burn your hand as steam will rise up when pouring and stirring in cream.)
Pour caramel mixture over pecans evenly.
Bake for 12–15 minutes or until the top is bubbling around the sides of the pan.
Set aside to cool completely in pan. Cut bars and serve.