Here’s a delicious Pecan Dessert with Caramel Glaze recipe that’s rich, nutty, and perfect as a treat. This version is like a soft cake or bar topped with a buttery caramel glaze and toasted pecans.
Ingredients
For the Pecan Base:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 tsp salt
For the Filling:
- 1 cup pecans, chopped (plus extra for topping)
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup heavy cream
- 1 tsp vanilla extract
For the Caramel Glaze:
- 1/2 cup brown sugar
- 3 tbsp butter
- 2 tbsp heavy cream
- Pinch of salt
Instructions
- Preheat oven to 175°C (350°F). Grease or line an 8×8 inch baking pan.
- Make the base:
- Mix flour, butter, brown sugar, and salt until crumbly.
- Press mixture evenly into the prepared pan.
- Bake for 12–15 minutes until lightly golden.
- Prepare the filling:
- In a small saucepan, melt butter with brown sugar over medium heat.
- Add cream and vanilla, stir well until smooth.
- Stir in chopped pecans.
- Pour this mixture over the baked base and spread evenly.
- Bake again:
- Return to oven and bake for 15–20 minutes until the pecan layer is bubbly.
- Let it cool slightly.
- Make the caramel glaze:
- In a small saucepan, melt butter and brown sugar over medium heat.
- Stir in cream and salt, simmer for 2–3 minutes until smooth.
- Drizzle over the cooled pecan dessert.
- Top with extra toasted pecans if desired.
- Cool & Serve:
- Let it cool completely before slicing into squares or bars.
✅ Tips:
- Use toasted pecans for extra crunch and flavor.
- For a lighter version, you can reduce the butter in the glaze slightly and use a sugar substitute.
- Store in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
If you want, I can also give you a quick one-bowl version that’s much faster to make but still has that rich caramel-pecan flavor. Do you want me to share that version?
