Caramel Pecan Blondies

Yield: 9 large blondies

Prep Time: 20 minutes

Cook: 45 minutes

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

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.

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 hee with these Caramel Pecan Blondies.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

Can’t you just imagine yourself taking a bite out of one of these? The chewy blondies, the gooey caramel, and the crunchy pecans?

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.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

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.

Blondies stuffed with a gooey caramel pecan filing.

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.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

If you decide to give this recipe a try, be sure to snap a photo to share, tagging me and #handletheheat on Instagram!

Photos by Lauren J. Photography.

Caramel Pecan Blondies

000
Yields 9 large blondies     adjust servings
Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hr 5 mins
Easy recipe! Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!


Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

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

Directions

Preheat the oven to 350Β°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 350Β°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 350Β°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.

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

12 Responses to “Caramel Pecan Blondies”

  1. #
    Allison — October 15, 2017 at 5:44 am

    My caramel layer completely dissolved into the blondie. You definitely need the first layer to be almost solid before the caramel goes on. Unfortunately, the bottom was also overcooked by the time the top was baked. Think an adjustment on temperature or the consistency of the caramel is in order. I used Werther’s caramels.

    • #
      Tessa — October 16, 2017 at 8:28 am

      Oh no, Allison! I’ve never used Wether’s soft caramels before, I’ve only ever seen their hard ones! Curious about that. What kind of baking pan did you use?

  2. #
    Kat — October 19, 2017 at 6:12 pm

    Hello Tessa! These look delectable! Thanks for posting yet another yummy recipe πŸ™‚ I’m in Australia and am finding it super hard to source “soft caramels” as the ones sold here are hard caramel candies! I’m wondering what is meant by a soft caramel? Is that a jersey caramel?
    Thanks a mill! πŸ™‚

    • #
      Tessa — October 20, 2017 at 3:30 pm

      They are little squares of caramel that come individually wrapped that you can bite into and have a soft yet chewy texture. They’re most commonly sold under the brand Kraft here in the U.S. I believe it’s similar to jersey caramel but I’m not certain how that would work in this recipe. Sorry I couldn’t be more helpful!

  3. #
    Anne Howarth — October 20, 2017 at 6:23 am

    The picture of the caramel pecan blondies looks like there is chocolate in them and I don’t see cocoa listed in the ingredients and am confused.

    • #
      Tessa — October 20, 2017 at 3:27 pm

      No chocolate or cocoa!

  4. #
    Kat — October 21, 2017 at 1:49 am

    Cheers for the super helpful pointers! Will hunt down those caramel goodies Happy baking!

  5. #
    Laura — October 22, 2017 at 12:58 pm

    These look delicious!
    wondering if I can use homemade caramel sauce?
    Thanks

  6. #
    Sabrina — October 22, 2017 at 2:21 pm

    Amazing trifecta! Thank you for sharing these! Nice combination of texture and flavor, good tip too about serving them in smaller sizes given how sweet they are!

  7. #
    Kristin Doster — November 14, 2017 at 3:41 pm

    Made these today and they are so gooey that they were hard to cut and didn’t stay together. They were definitely cooked all the way so I am not sure what happened. I also made sure to wait till they were completely cooled.

    • #
      Tessa — November 14, 2017 at 5:23 pm

      Hi, Kristin! I’m sorry to hear that! I know a few other people have successfully made this recipe so I have a couple ideas of what could’ve gone wrong. Firstly, what kind of baking pan did you use?

  8. #
    Rami — December 6, 2017 at 9:59 am

    Hello, I’ve two questions
    can I skill the molasses !!
    Can I use light brown sugar instead of dark?
    Thank you

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Now available: The Magic of Baking Online Class  Learn More