Pecan Praline Cookies from Susan Albers. Holiday Dessert bake-off Christmas Special recipe. 

Ingredients 

Base:

1 package (18 ½ oz.) yellow cake mix

5 or 6 tbs. butter

4 cups pecan pieces

Topping:

2 sticks (1 cup) butter

1 cup firmly packed light brown sugar

½ cup granulated sugar

½ cup honey

¼ cup heavy cream

Method

Blend cake mix and butter until crumbly Press in the bottom of an ungreased 9-by-13-inch pan. 

Sprinkle with pecans and bake at 350 degrees for 10 minutes. Meanwhile, combine 1 cup of butter, sugars and honey in sauce pan and bring to a full boil. 

Boil 3 minutes. Remove from heat and blend in cream. Pour over crust and return to oven. 

Bake for 17 to 22 minutes, until entire surface is bubbly. Do not burn. 

Cool completely (several hours) then cut into about 1-inch squares. Keep them in the refrigerator overnight. It is best to make these the day before. 

They keep in the refrigerator for two weeks and they freeze well.

Options:

Use Lyle’s Golden Syrup, or Karo syrup, instead of honey if you don’t like honey. Can be made in a jelly roll pan if you prefer a thinner cookie. 

If made in a 9-by-13-inch pan, line the pan with foil and when cooled, lift the foil out and cut on a large cutting board.