Tessa’s Recipe Rundown
Taste: Super rich and sweet! Almond like a cross between caramel fudge and blondies.
Texture: My favorite part. Chewy yet gooey, crunchy yet soft, everything you could want in a single bite!
Ease: Quite simple and easy. The hardest part is how long these thick bars take to bake and cool…
Pros: Fun twist on a blondie, and perfect for fall.
Cons: None!
Would I make this again? Absolutely.
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Many of my most popular Instagram images feature the most ooey, gooey, and sinful treats I’ve managed to create.
You know the photos. Where you can basically see what taking a bite would feel like. That’s not easy to accomplish, but I think we’ve managed to do it here with these Caramel Pecan Blondies.
Can’t you just imagine yourself taking a bite out of one of these? The chewy blondies, the gooey caramel, and the crunchy pecans?
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It’s a trifecta of textures that can’t be matched. Plus I just love that there’s a small fall twist on these blondies that makes them perfect now that the weather is cooling off.
Although I cut these into big squares in these photos, these blondies are ultra rich and definitely on the sweet side. If you’re serving a crowd cutting smaller pieces will absolutely suffice.
This recipe is actually super simple, too. The caramel in the middle is “short cut” caramel using melted down caramel squares from the store. I used the Kraft brand. I would also recommend using a metal pan to bake these, at they’ll cook much quicker. Glass or ceramic will cook much slower.
If you decide to give this recipe a try, be sure to snap a photo to share, tagging me and #handletheheat on Instagram!
More Blondie Recipes:
Caramel Pecan Blondies
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Ingredients
For the blondies:
- 2 sticks (227 grams) unsalted butter, melted
- 2 cups (400 grams) dark brown sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon molasses, optional
- 1 teaspoon vanilla
- 1/4 teaspoon fine salt
- 2 cups (254 grams) all-purpose flour
For the caramel pecan filling:
- 25 soft caramel candies, unwrapped (200 grams)
- 3 tablespoons heavy cream
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray. Don’t skip this, the caramel filling gets sticky!
Make the blondies:
- In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flour.
- Pour half the batter into the prepared pan. Bake for 15 minutes, or until the top begins to set. Keep oven at 350°F.
Make the filling:
- Meanwhile, combine the unwrapped candies with the cream in a microwave safe bowl. Microwave in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Stir in the pecans.
- Pour the caramel over the middle of the bottom baked blondie layer. Pour the remaining batter over the caramel layer is completely covered.
- Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.
- Serve or store in an airtight container at room temperature for up to 3 days.
Photos by Lauren J. Photography.
Surprisingly delicious – not a huge caramel fan. Pretty quick to make. I used the Wethers soft caramels – took more than 25 to get to the 200g. I added a bit of ganache on top to finish them off.
I am sure they will be a crowd pleaser.
These were VERY good! I added crumbled sea salt flakes to the top, otherwise it was followed to a T. Oh, I did use the Kraft Caramel BITS rather than the candy, same thing just unwrapped. They are a perfect combo of salty and sweet, with just the right amount of nut. I used a springform pan to bake it and that was a perfect decision! These are so tasty. I’d love an idea to make the top pretty but they taste so yummy I really don’t mind. Maybe next time I will put one single pecan on each one while it’s still hot or maybe a little sprinkle of crushed pecans on top before going into the oven.