Easy Caramel Pecan Blondie Recipe
Caramel Pecan Blondes feature an ultra mellow brown sugar blondie with a hidden layer of rich, gooey and crunchy Caramel Pecan filling. Out of this world!
INGREDIENTS
- 2 eggs
- 1 teaspoon of vanilla
- 1/4 cup chopped pecans
- 1 tablespoon of milk
- 1 tablespoon all-purpose flour
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon of salt
- 1 cup lightly packed brown sugar
- 25 soft caramels (like Kraft or Lancaster)
- 1/2 cup unsalted butter at room temperature
- 1/2 teaspoon of baking soda
INSTRUCTIONS
First, preheat the oven to 350 degrees F. Line a 9 ”x 9” baking dish with parchment paper or foil, letting it hang over the edges.
Then, unwrap the caramels and cut each piece in half. Place the caramels in a small bowl with 1 tbsp of flour. Toss to coat the caramels. Put aside.
In a large bowl, beat together butter and brown sugar until fluffy, about 2 minutes. Scrape down sides of bowl. Add the egg, milk and vanilla. Beat until blended.
In a medium bowl, combine 1 3/4 cups of the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix until combined.
Add half of the blondie paste to your prepared baking dish. Coat a rubber spatula with non-stick cooking spray and press the dough evenly around the bottom of the baking dish. The dough is thick and will be a bit sticky.
Garnish the dough with pieces of caramel, leaving any excess flour in the bowl. Make sure you distribute the caramels evenly over the batter. Sprinkle the pecan pieces over the caramels.
Place large spoonfuls of the remaining blondie batter over the caramels and walnuts. Spray the spatula again and press the dough into an even layer so that it covers the top as much as possible.
Bake for 25 to 30 minutes, until edges are golden and the top is set but still soft. Remove from the oven. Let cool for 10 minutes.
Remove the blondies from the pan using the parchment paper to remove them. Peel off the paper from the sides and bottom of the blondies, then throw it away. Cut the blondies 16 equal squares.
Serve hot or at room temperature. They are really good with a scoop of vanilla ice cream on top too! Happy Cooking Time.
