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 my Easter blondies for a fun treat loaded with pastel candy. Or give my classic nutella swirled blondies a try for a rich flavor.
Better than Pecan Pie
Pecan Pie Blondies are two desserts in one. I started with my classic pecan pie filling. Instead of using a pie crust, I layered it over a pan 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 my gingerbread blondies, or 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 – I 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
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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!
My Blondies didn’t turn out the same way like what’s posted in this blog. For the Pecan topping, did you use less brown sugar or heavy cream than what the posted recipe calls for? When placed on the batter it was very soupy and I knew that was the beginning of a mess. Once chilled from the frig it was a goopey mess trying to cut into it. You couldn’t tell the topping from the blondie. One bite and it felt like I was about to go into a sugar induced coma. Frustrated because pecans aren’t cheap at all!!!
Sounds like maybe you didn’t have a rolling boil when making the pecan topping? It shouldn’t be soupy.
Good overall flavor but I need more topping. I might double the topping if I make again. I also found it a bit of challenge to spread the thick sticky batter evenly on the slipping parchment paper. Therefore I had some valleys and mountains in the blondie base. It is important to get as even as possible as it won’t bake out even. Also would like to see a maple or browned butter drizzle instead of chocolate–if any drizzle needed at all.
Hi. I made the recipe today and I’ve never made blondies before but are they suppose to be sticky?
This version is a little sticky because of the pecan pie topping.
My mom is going to love these!! adding them to my baking list!
I’ve made these a couple times and they are SOO good! I can’t wait to make them again for Thanksgiving!