Pecan Pie Blondies

Switch up dessert for the holidays with this blondie version of pecan pie!

I am not a pecan pie fan (really I don’t care for pies at all but will eat pumpkin pie until the crust crust), so this was a recipe I made for my husband, who LOVES pecan pie. I did try it but it was not my thing. He loved them and ate on them for days. This recipe is a blondie layer base topped with pecan pie topping. I didn’t get a great picture because I never do on the holidays. I’m always super busy making food up until we eat and then forget about pictures. This is a nice change from pie and if you’re like me and only have one pie dish, it leaves you an open pie dish to make a superior flavor of pie ;)

What you need:

For the Blondies:

• 1 cup light brown sugar

• 1/2 cup unsalted butter, melted

• 1 large egg

• 1 tsp. vanilla extract

• 1/4 tsp. salt

• 1 cup all purpose flour

For the Pecan Pie layer:

• 1/2 cup light brown sugar

• 1/4 cup light corn syrup

• 1/4 cup heavy cream

• 1/4 cup unsalted butter

• 1/2 tsp. salt

• 1 tsp. almond extract

• 1 cup pecans, chopped

• 1/2 cup milk chocolate chips, melted for drizzle, if desired

Directions:

1. For the Blondies: In a large mixing bowl, combine brown sugar and melted butter. Then add egg, vanilla, and salt and mix until blended.

2. Add flour and stir until just combined. Do not overmix.

3. Pour into a 9-inch square baking dish that has been lined with parchment paper.

4. For the Pecan Pie Layer: In a small saucepan over medium high heat, combine brown sugar, corn syrup, heavy cream, butter, and salt.

5. Bring to a boil, stirring constantly, for one full minute. Remove from heat and stir in almond extract and chopped pecans.

6. Pour pecan pie batter over the top of the blondie layer.

7. Bake in a preheated 350 degree oven for 30 minutes.

8. Remove from oven and cool completely. Drizzle with melted chocolate, if desired.

9. For easier cutting, refrigerate and then cut into bars.

Recipe from Shugary Sweets