Chewy, nutty Pecan Pie Blondies are the perfect fall treat. All the decadent taste of pecan pie in an easy handheld cookie bar!
Love blondies? Try our Easter blondies for a fun treat loaded with pastel candy. Or give our classic nutella swirled blondies a try for a rich flavor.
Why These Blondies are Best
Pecan Pie Blondies are two desserts in one. We started with our classic pecan pie filling. Instead of using a pie crust, we layered it over a tray of butterscotch blondie batter.
- Chewy blondies topped with pecan pie filling.
- Nutty, buttery and perfectly sweet.
- Finished with a rich chocolate drizzle!
- An ideal dessert for Thanksgiving, the holidays or any time of year.
The result is a sinfully delicious pecan pie bar that we might like even more than regular pecan pie!
If you love dessert mashups, try our pecan pie brownies next!
Ingredient Notes
- Pecans – If you only have pecan halves, chop them into course pieces first.
- Light corn syrup – An absolute MUST! Combined with butter, brown sugar and cream, it makes the filling sweet, thick and caramelized.
- Almond extract – We use a hint of this pure extract to enhance the nutty flavor in the pecan blondies.
- Milk chocolate morsels – These are melted then drizzled on top of the baked blondies for the perfect finishing touch.
Tips and Tricks
- Line a 9-inch square baking dish with parchment paper. DO NOT SKIP THIS STEP. You want to be able to lift them out of the pan without them sticking!
- Do not overmix the blondie batter. After adding the dry ingredients, mix just until no flour is visible. Over blending results in harder, denser blondies.
- Boil the corn syrup mixture for a full 1 minute. A full rolling boil! Make sure to stir continuously while it’s boiling.
- Don’t forget the chocolate drizzle on top!
- For best results, refrigerate bars after cooling. Once chilled, cut into bars, and store at room temperature in an airtight container. Chilled bars are so much easier to slice, and it allows the pecan pie layer to fully set up!
- Fall Flavor- mix things up and try our pumpkin blondies next for another unique fall treat.
Recipe FAQs
These pecan pie blondies freeze beautifully! Make sure to place sheets of wax paper between layers of bars so they don’t get stuck together.
Once the topping has firmed up, you do not need to refrigerate the bars. They keep well at room temperature for about 3 days.
Unfortunately, there’s really no good substitution for corn syrup in classic pecan pie topping. The liquid sweetener is key to the structure and consistency.
I almost always melt my chocolate chips in the microwave.
Place your chocolate chips in a microwave safe bowl. Heat in the microwave for 30 seconds, then stir. Repeat until the chocolate is fully melted and combined.
More Easy Desserts
- Lemon Hand Pies
- Rice Krispie Treats
- Pumpkin Cream Cheese Muffins
- Sugar Cookies
- Pecan Pie Bundt Cake
- Buckeyes
- Carrot Cake Bundt Cake
Brownies and Bars
See all Brownies and Bars recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section below!
Pin this now to find it later
Pin It
Pecan Pie Blondies
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 oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- For the blondies layer: in a large mixing bowl combine the brown sugar with the melted butter. Add in egg, vanilla and salt. Mix until blended. Add in flour, stirring just until combined.
- Pour batter into prepared baking dish. Set aside.
- For the pecan pie layer: In a small saucepan over medium high heat, combine the brown sugar, Karo corn syrup, heavy cream, butter and salt. Bring to a boil, stirring continuously, boil for 1 full minute. Remove from heat and add the almond extract and chopped pecans.
- Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate.
- For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to 3 days. ENJOY.
Notes
- Line a 9-inch square baking dish with parchment paper. DO NOT SKIP THIS STEP. You want to be able to lift them out of the pan without them sticking!
- Do not overmix the blondie batter. After adding the dry ingredients, mix just until no flour is visible. Over blending results in harder, denser blondies.
- Boil the corn syrup mixture for a full 1 minute. A full rolling boil! Make sure to stir continuously while it’s boiling.
- Don’t forget the chocolate drizzle on top!
- For best results, refrigerate bars after cooling. Once chilled, cut into bars, and store at room temperature in an airtight container. Chilled bars are so much easier to slice, and it allows the pecan pie layer to fully set up!
- Fall Flavor- mix things up and try our pumpkin blondies next for another unique fall treat.
Nutrition
Pecan Pie Blondies are classic chewy blondies topped with sweet pecans and a chocolate drizzle. Perfect for Thanksgiving and beyond!
Forever on my holiday baking list!!!
Well these are amazing! And they’re pretty too!
Oh my, these are absolutely gorgeous!! I can’t wait to make them for the holidays!!
These blondies were amazing! Definitely adding them to my Thanksgiving dessert table!
This is such a perfect idea for Thanksgiving when you want to serve something a little more fun than pecan pie! Love this idea!!
If I double the recipe would a 13×9 pan work?
Thanks!
This is an awesome recipe!!!!!!!!!!!!
Thanks for the recipe! Do these freeze well?
They sure do!
I love pecan pie, and these look fantastic. I also have many recipes that only get made at a certain time of year, but I had to laugh when you asked who makes pumpkin pie in June. Well, my boyfriend loves pumpkin pie, and his mom always made one for him on his birthday…which is in June. So, now I find myself making a pumpkin pie in June. 🙂
I am a recent convert to pecan pie and I feel so bad that I didn’t appreciate it sooner! I now love it and these blondies look so gooey and irresistible!
I didn’t eat it as a kid, it “looked” gross. I regret all those years, LOL.
I’ve been making pecan pie bars for over 30 years. By far one of the most popular things I take anywhere. Im anxious to try these .
There is no way i could have these in my house! I couldn’t be trusted not to eat the entire plate in one fell swoop! Caramel and nuts! Swoon!
Pecan pie is my favorite kind of pie! I love it more than any fruit pie, and I love that you combined those pecan flavors with this blondie base 🙂
Love that you combined blondies with pecan pie! So perfect for the upcoming holidays!
Why is it that we only make certain food at certain times of the year? I adore pecan and pumpkin pie but yup, only make it in November. Well, except for the rare recipes that get made ahead because of blogging. LOL! Love that you added pecan pie to blondies ! They look so rich and decadent!! Love it!
I look forward to that thanksgiving pecan pie all year long, it is SO good. but man these blondies look even better, I may have to make these ahead of time…you know for testing 🙂
These look absolutely amazing, I can’t wait to try them!