★★★★★

Pecan Pie Blondies

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.

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

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 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 dessert bar that we might like even more than regular pecan pie!

If you love dessert mashups, try our pecan pie brownies next!

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

Ingredient Notes

Pecans – Fisher’s chopped pecans are my choice for baking! 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.

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

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

Can I freeze these blondies?

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.

Do pecan pie bars have to be kept in the refrigerator?

Once the topping has firmed up, you do not need to refrigerate the bars. They keep well at room temperature for about 3 days.

What can I use instead of corn syrup in pecan pie filling?

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.

How do you melt chocolate chips for the drizzle?

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.

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

More Easy Desserts

Yield: 12 large bars

Pecan Pie Blondies

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

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

  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 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 369Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 53mgSodium: 104mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Pecan Pie Blondies are classic chewy blondies topped with sweet pecans and a chocolate drizzle. Perfect for Thanksgiving and beyond!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on October 7, 2018

Comments & Reviews

  1. 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!!!

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