Caramel Pecan Blondies
User Reviews
4.8
44 reviews
Excellent
Caramel Pecan Blondies
Report
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!
Share:
Ingredients
For the blondies:
- 2 unsalted butter 227 grams, melted
- 2 cups dark brown sugar 400 grams
- 2 egg large eggs plus 1 yolk
- 1 tablespoon molasses optional
- 1 teaspoon vanilla
- 1/4 teaspoon salt fine
- 2 cups all-purpose flour 254 grams
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
44 reviews
Excellent
Other Recipes
You'll Also Love
