Pecan Pie Blondies

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

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***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

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There are some desserts that I just don’t eat unless it’s the holidays. For example: Pumpkin Pie.

It’s a Thanksgiving dessert….but who bakes one in June?

Or how about these Peppermint Puff cookies? Sure I could buy mints all year to bake some…but nope, they are for Christmas only.

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

Same story with Pecan Pie. It’s Pumpkin Pies’ step sister. Not the favorite of most people, but still, only made during the holidays.

Which is why I try to find new ways to enjoy Pecan Pie, without the pie. Like these PECAN PIE TRUFFLES, or these Pecan Pie Cheesecake Bars, or this Pecan Pie Cake!

Today, I’m sharing a crazy easy recipe for Pecan Pie Blondies. They turn out super chewy with that sweet and salty pecan pie flavor!

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

A few notes about making these Pecan Pie Blondies:

  • 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!
  • Use Fisher Nuts Pecans (chopped). I’ve been a long time fan of Fisher Nuts as they are preservative free. Combined with KARO light corn syrup, the sweet and nutty flavor shines through in these blondies!
  • 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!

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Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

Pecan Pie Blondies

Yield: 12 large bars

Prep Time: 10 minutes

Cook Time: 30 minutes

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat!

Ingredients:

For the Blondies:

  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 cup all-purpose flour

For the Pecan Pie layer:

  • 1/2 cup light brown sugar, packed
  • 1/4 cup Karo light corn syrup
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter
  • 1/2 tsp kosher salt
  • 1 tsp almond extract
  • 1 cup Fisher Nuts Pecans, chopped
  • 1/2 cup milk chocolate morsels, melted

Directions:

  1. Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. 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.
  3. Pour batter into prepared baking dish. Set aside.
  4. 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 Fisher Nuts Pecans.
  5. Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate.
  6. For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to 3 days. ENJOY.

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If you love pecans, here are a few of my favorite treats:

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Move over pie…there is a new dessert on the table this year! Pecan Pie Cheesecake Bars.

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Love Pecan Sandies? Then you’re going to LOVE these BUTTERSCOTCH Pecan Sandies cookie cups!

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Not just an ordinary Pumpkin Bar. This is a BUTTER PECAN frosted Pumpkin Bar!

Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!

**This is a sponsored post on behalf of Fisher Nuts. I was compensated for my time, however all opinions expressed are 100% my own!

This is a sponsored conversation written by me on behalf of Fisher nuts. The opinions and text are all mine.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

14 comments on “Pecan Pie Blondies”

  1. These look absolutely amazing, I can’t wait to try them!

  2. 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 🙂

  3. 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!

  4. Love that you combined blondies with pecan pie! So perfect for the upcoming holidays!

  5. 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 🙂

  6. 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!

  7. 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 .

  8. 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!

  9. Kim

    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. 🙂

  10. Monica

    Thanks for the recipe! Do these freeze well?

  11. Nya

    This is an awesome recipe!!!!!!!!!!!!

  12. Sheri

    If I double the recipe would a 13×9 pan work?
    Thanks!

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