Filed Under: Bar Dessert | Brownie | Dessert

Caramel Pecan Blondies

Recipe By Tessa Arias
  |  
October 12th, 2017
4.64 from 11 votes
4.64 from 11 votes

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!

Yield: 9 large blondies

Prep Time: 20 minutes

Cook: 45 minutes

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 here 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.

4.64 from 11 votes

How to make
Caramel Pecan Blondies

Yield: 9 large blondies
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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!

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

  1. 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:

  1. 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.
  2. 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:

  1. 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.
  2. Pour the caramel over the middle of the bottom baked blondie layer. Pour the remaining batter over the caramel layer is completely covered.
  3. 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.
  4. Serve or store in an airtight container at room temperature for up to 3 days.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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