Caramel Pecan Blondies Recipe Perfect for Fall Parties

There’s something magical about fall, isn’t there? The crisp air, golden leaves, and cozy gatherings with loved ones just beg for comforting flavors. That’s why caramel pecan blondies are the ultimate treat for this season. Packed with gooey caramel, crunchy toasted pecans, and a buttery blondie base, these bars are sheer perfection for fall parties or even a quiet evening with a cup of tea. Trust me, once you try them, you’ll want to make these every year!

If you’re wondering what makes this recipe so special, let me tell you—it’s the combination of textures and flavors. The rich caramel melts into the blondies, while the pecans add a satisfying crunch. And the best part? You can whip these up in no time, making them an effortless crowd-pleaser. Ready to dive into the world of caramel pecan blondies? Let’s get baking!

The Story Behind Caramel Pecan Blondies

Blondies are the lesser-known sibling of brownies, and honestly, I think they deserve more love. Their buttery, vanilla-forward flavor makes them an ideal canvas for all kinds of mix-ins, but caramel and pecans? That’s a match made in heaven. This recipe has roots in Southern baking traditions, where pecans are a pantry staple and caramel is celebrated in desserts like pralines and pies.

As fall rolls around, I always find myself craving desserts that feel warm and indulgent, and these blondies fit the bill perfectly. I first made them for a Thanksgiving potluck years ago, and they were the star of the dessert table. People kept asking for the recipe, and it quickly became a tradition. Nowadays, I make them for everything from tailgate parties to cozy nights in.

What’s great about this recipe is how adaptable it is. Whether you’re using store-bought caramel or making your own, the blondies always turn out amazing. Plus, they’re perfect for fall gatherings because they can be made ahead of time and served at room temperature. No fuss, just pure deliciousness.

Ingredients Breakdown

Let’s talk about what makes these caramel pecan blondies irresistible. Each ingredient plays a key role, and knowing how to pick and use them will ensure your blondies turn out flawless.

• Unsalted Butter: The butter is the foundation of these blondies, giving them a rich and buttery flavor. For the best results, use high-quality butter. If you’re in a pinch, salted butter works too—just reduce the added salt.
• Brown Sugar: This brings out the caramel notes in the blondies. Dark brown sugar adds a deeper molasses flavor, while light brown sugar keeps it mild. Either works, depending on your preference.
• Eggs: Eggs provide structure and richness. Make sure they’re at room temperature for easier mixing.
• Vanilla Extract: A splash of vanilla ties everything together. Pure vanilla is ideal, but imitation works if that’s what you have.
• All-Purpose Flour: The base of the blondies. Sift it to avoid lumps and ensure a smooth batter.
• Caramel: I love using soft caramel squares melted down for gooey pockets, but you can also drizzle store-bought caramel sauce for ease.
• Pecans: Toasted pecans are the star here. Toasting enhances their nutty flavor, and they add the perfect crunch. You can substitute walnuts if needed.
• Salt: Just a pinch to balance the sweetness and enhance the flavors.

Pro tip: If you’re short on time, you can use pre-chopped pecans and ready-made caramel sauce to cut down on prep work. And if you’re feeling adventurous, sprinkle in a pinch of cinnamon for a cozy twist!

Equipment Needed

You don’t need fancy equipment to make caramel pecan blondies, which is part of their charm. Here’s what you’ll need:

• Mixing Bowls: A couple of bowls for wet and dry ingredients.
• Whisk and Spatula: A whisk for blending and a spatula for folding the batter.
• 8×8-inch Baking Pan: This size gives you thick, chewy blondies. You can use a 9×9 pan for thinner bars.
• Parchment Paper: Makes removing the blondies easy and keeps cleanup stress-free.
• Knife: For chopping pecans, unless you buy them pre-chopped.

If you don’t have parchment paper, grease the pan well with butter or cooking spray. And if you’re using a glass baking dish, reduce the oven temperature by 25°F (4°C) to prevent over-browning.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang for easy lifting.
2. In a large mixing bowl, whisk together 1 cup (226g) of melted unsalted butter and 1 1/2 cups (300g) of brown sugar until smooth and glossy.
3. Add 2 large eggs and 2 teaspoons of vanilla extract, whisking until fully combined.
4. In a separate bowl, sift together 2 cups (240g) of all-purpose flour and 1/2 teaspoon of salt. Gradually fold this into the wet mixture using a spatula.
5. Stir in 3/4 cup (90g) of chopped, toasted pecans and drizzle in 1/4 cup (60ml) of caramel sauce or melted caramels, swirling gently to create ribbons.
6. Pour the batter into the prepared pan, spreading it evenly. Add a few extra pecans and caramel drizzles on top for decoration.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with moist crumbs.
8. Allow the blondies to cool completely in the pan before lifting them out and slicing into squares.

Note: If your caramel sinks to the bottom, don’t panic—it’ll create a chewy layer that’s equally delicious!

Cooking Tips & Techniques

Making perfect caramel pecan blondies takes practice, but these tips will help you nail it:

• Don’t overmix: Overmixing can make the blondies dense. Fold the flour in gently until no streaks remain.
• Toast the pecans: Toasting brings out their flavor and keeps them crunchy. Bake them at 350°F (175°C) for 5-7 minutes beforehand.
• Watch the caramel: If using homemade caramel, let it cool slightly before adding it to the batter so it doesn’t melt everything.
• Check early: Ovens vary, so start checking at the 25-minute mark. Blondies should be moist, not dry.

Remember, blondies firm up as they cool, so don’t leave them in the oven too long!

Variations & Adaptations

Want to make this recipe your own? Try these fun variations:

• Chocolate Chips: Add 1/2 cup (90g) of chocolate chips for a caramel-chocolate combo.
• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Seasonal Twist: Mix in 1/2 teaspoon of pumpkin spice for a fall-themed version.
• Nut-Free: Replace pecans with dried cranberries or raisins for a chewy alternative.

I once swapped pecans for macadamia nuts, and the results were divine! Feel free to experiment.

Serving & Storage Suggestions

These blondies are best served at room temperature, where their flavors truly shine. For presentation, arrange them on a platter with a drizzle of caramel sauce or a sprinkle of flaky sea salt.

If you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. Just thaw at room temperature when ready to eat.

To reheat, pop a blondie in the microwave for 10-15 seconds to revive the gooey caramel goodness.

Nutritional Information & Benefits

Here’s an estimate per blondie (based on 12 servings):

• Calories: 280
• Fat: 15g
• Carbs: 35g
• Protein: 3g

Pecans are rich in healthy fats and antioxidants, while the caramel adds a dose of indulgence. While these blondies aren’t exactly a health food, they’re perfect for treating yourself or sharing with friends.

Conclusion

Caramel pecan blondies are the perfect dessert to embrace fall flavors and impress your guests. Whether you’re hosting a party or just craving something sweet, this recipe is a guaranteed hit. I love how versatile it is—you can tweak it to suit your taste or keep it classic.

Give this recipe a try, and let me know how it turns out! Share your adaptations or tag me in your creations on social media. I promise, once you taste these blondies, they’ll become a staple in your recipe box.

Happy baking, and enjoy every gooey, buttery bite!

FAQs

Can I make these blondies ahead of time?

Absolutely! They store well at room temperature for 3 days or in the freezer for up to 3 months.

Can I use salted butter?

Yes, just reduce the added salt in the recipe.

What’s the best way to toast pecans?

Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Watch closely to avoid burning.

Can I add other mix-ins?

Definitely! Chocolate chips, dried fruit, or even shredded coconut all work well.

How do I know when the blondies are done?

Check with a toothpick—it should come out with moist crumbs, not wet batter.

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