Description
Chewy and nutty Pecan Pie Blondies combine the rich flavors of classic pecan pie into a convenient, handheld cookie bar. Featuring a buttery blondie base topped with a gooey pecan pie layer and finished with a drizzle of melted milk chocolate, these bars are a perfect indulgent treat for fall or any time of year.
Ingredients
For the Blondies:
- 1 cup light brown sugar, packed
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
For the Pecan Pie Layer:
- ½ cup light brown sugar, packed
- ¼ cup light corn syrup
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter
- ½ teaspoon kosher salt
- 1 teaspoon almond extract
- 1 cup pecans, chopped
- ½ cup milk chocolate morsels, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking dish with parchment paper to prevent sticking and make removal easier. Set aside.
- Make Blondie Batter: In a large mixing bowl, combine 1 cup packed light brown sugar with ½ cup melted unsalted butter. Mix well until combined. Add 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt, stirring thoroughly. Gradually add 1 cup all-purpose flour, mixing just until incorporated to avoid overmixing.
- Pour Blondie Batter: Spread the blondie batter evenly into the prepared baking dish. Set aside while preparing the pecan pie layer.
- Prepare Pecan Pie Layer: In a small saucepan over medium-high heat, combine ½ cup packed light brown sugar, ¼ cup light corn syrup, ¼ cup heavy whipping cream, ¼ cup unsalted butter, and ½ teaspoon kosher salt. Stir continuously and bring the mixture to a boil. Let it boil vigorously for 1 full minute to thicken.
- Finish Pecan Mixture: Remove the saucepan from heat. Stir in 1 teaspoon almond extract and 1 cup chopped pecans until evenly distributed.
- Top Blondies and Bake: Pour the hot pecan pie mixture evenly over the blondie batter in the baking dish. Place the dish in the preheated oven and bake for 30 minutes, or until the top is set and golden.
- Cool and Drizzle: Remove the blondies from the oven and let them cool completely in the pan. Once cooled, drizzle with ½ cup melted milk chocolate morsels for a delicious finish.
- Chill and Store: For best slicing results, refrigerate the blondies for at least one hour before cutting into bars. Store the bars in an airtight container at room temperature for up to one week. Enjoy!
Notes
- Using parchment paper makes it easier to remove the bars from the pan and helps prevent sticking.
- Boiling the pecan pie filling for a full minute ensures it thickens properly for the right texture.
- Refrigerating before slicing helps achieve cleaner, neater cuts.
- Store blondies in an airtight container at room temperature for up to one week to maintain freshness.
- For a nut-free variation, omit pecans and substitute with seeds or additional chocolate chips if desired.
