Caramel Pecan Blondies - Handle the Heat
Filed Under: Bar Dessert | Brownie | Dessert

Caramel Pecan Blondies

October 12th, 2017
4.78 from 18 votes
4.78 from 18 votes

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

Yield: 9 large blondies

Prep Time: 20 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Super rich and sweet! Almond like a cross between caramel fudge and blondies.
Texture: My favorite part. Chewy yet gooey, crunchy yet soft, everything you could want in a single bite!
Ease: Quite simple and easy. The hardest part is how long these thick bars take to bake and cool…
Pros: Fun twist on a blondie, and perfect for fall.
Cons: None!
Would I make this again? Absolutely.

This post may contain affiliate links. Read our disclosure policy.

Many of my most popular Instagram images feature the most ooey, gooey, and sinful treats I’ve managed to create.

You know the photos. Where you can basically see what taking a bite would feel like. That’s not easy to accomplish, but I think we’ve managed to do it here with these Caramel Pecan Blondies.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

Can’t you just imagine yourself taking a bite out of one of these? The chewy blondies, the gooey caramel, and the crunchy pecans?

It’s a trifecta of textures that can’t be matched. Plus I just love that there’s a small fall twist on these blondies that makes them perfect now that the weather is cooling off.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

Although I cut these into big squares in these photos, these blondies are ultra rich and definitely on the sweet side. If you’re serving a crowd cutting smaller pieces will absolutely suffice.

Blondies stuffed with a gooey caramel pecan filing.

This recipe is actually super simple, too. The caramel in the middle is “short cut” caramel using melted down caramel squares from the store. I used the Kraft brand. I would also recommend using a metal pan to bake these, at they’ll cook much quicker. Glass or ceramic will cook much slower.

Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!

If you decide to give this recipe a try, be sure to snap a photo to share, tagging me and #handletheheat on Instagram!

More Blondie Recipes:

4.78 from 18 votes

How to make
Caramel Pecan Blondies

Yield: 9 large blondies
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Caramel Pecan Blondies feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Out of this world!


For the blondies:

  • 2 sticks (227 grams) unsalted butter, melted
  • 2 cups (400 grams) dark brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tablespoon molasses, optional
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine salt
  • 2 cups (254 grams) all-purpose flour

For the caramel pecan filling:

  • 25 soft caramel candies, unwrapped (200 grams)
  • 3 tablespoons heavy cream
  • 1 cup pecans, chopped


  1. Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray. Don't skip this, the caramel filling gets sticky!

Make the blondies:

  1. In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flour.
  2. Pour half the batter into the prepared pan. Bake for 15 minutes, or until the top begins to set. Keep oven at 350°F.

Make the filling:

  1. Meanwhile, combine the unwrapped candies with the cream in a microwave safe bowl. Microwave in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Stir in the pecans.
  2. Pour the caramel over the middle of the bottom baked blondie layer. Pour the remaining batter over the caramel layer is completely covered.
  3. Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.
  4. Serve or store in an airtight container at room temperature for up to 3 days.
Course : Dessert
Cuisine : American

Photos by Lauren J. Photography.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  1. #
    Carolyn — June 4, 2023 at 6:49 pm

    I’d like to make this in a 9×13” pan instead of 8×8”. Can I double the recipe? How will it affect the cook time/oven temperature?

    • #
      Kiersten @ Handle the Heat — June 5, 2023 at 7:38 am

      Hi Carolyn! We haven’t tried that with this recipe, but that should work just fine! Use a metal 9×13 pan, and bake at the same temperature. You may need to add a few minutes to the bake time – it will just depend on your oven. Happy baking 🙂

  2. #
    David — November 2, 2022 at 6:55 pm

    This recipe is amazing. So easy and comes together quickly…no mixer needed. The taste is smooth, buttery, and just sweet enough.

  3. #
    Shannon Stovsky — August 30, 2022 at 7:17 am

    I am not usually a Blondies person, but after this recipe I am now!!! I made these using Werther’s soft caramels (easier to open than kraft) and they were perfect. I brought them to work and EVERYONE was raving about them

    • #
      Kiersten @ Handle the Heat — August 30, 2022 at 1:03 pm

      Hi Shannon! Yay, I’m so happy to hear that you enjoyed these blondies so much! Tessa has a bunch more delicious blondie recipes on our site, so I hope you will continue to experiment 🙂 Happy baking!

  4. #
    Ashlee — April 26, 2022 at 2:09 pm

    Wow! So so delicious! I used bonne maman caramel and regular milk instead of cream because that’s what I had, and wow I’m obsessed! So so good!

    • #
      Emily — April 27, 2022 at 7:30 am

      So happy to hear that!

  5. #
    Kathy — October 9, 2021 at 3:32 pm

    As a baker, I should know better than to deviate from the recipe especially when other comments said not to do what I did. I made the mistake of using Tessa’s delicious homemade caramel sauce instead of using the caramel candy required in the recipe. The blondies just mushed into themselves. The baked part on the edges were delish. Will make again following recipe.

    • #
      Emily — October 11, 2021 at 9:59 am

      I understand the need to pour that homemade caramel sauce on literally everything haha, it’s amazing!! But you are correct, it’s too thin of a sauce to use with this blondie recipe. Excited for you to try them again 🙂

  6. #
    Sharon — April 24, 2021 at 10:22 am

    Hi, I am having trouble finding the soft caramels in the uk, can I use a thick caramel sauce? Or even soft toffee, really want to make these as they look delicious


    • #
      Tessa — April 27, 2021 at 9:27 am

      I haven’t tried that, but you’re welcome to experiment with it! It definitely needs to be a thick caramel sauce. Good luck!

      • #
        Sharon — May 23, 2021 at 12:59 pm

        I used weathers soft caramel and followed your recipe, it came out great, lovely and gooey and sweet and delicious
        Looking forward to trying out more of your recipes

  7. #
    Esther — April 1, 2021 at 9:27 am

    I made 2 batches of this. The 1st batch was made with Tessa’s caramel sauce and the caramel dissolved into the blondie. The 2nd batch was made with Kraft caramels and it didn’t dissolve into the blondie. Some reviewers said to let the 1st layer cool first but if you make it with Kraft caramels you don’t need to let it cool first. It’s best to make this recipe with Kraft caramels. In the 2nd batch, I also reduced the butter and dark brown sugar by 2 tbsp each and it was still delicious, gooey & yummy.

    • #
      Esther — April 1, 2021 at 9:46 am

      Oops! I didn’t mean to review this 2x. I didn’t see my review yesterday so I thought it didn’t go through.

  8. #
    Esther — March 31, 2021 at 11:17 am

    I made these and they were delicious! I made the 1st batch using Tessa’s homemade caramel sauce and it dissolved into the blondie. So I made a 2nd batch with the Kraft caramels and they didn’t dissolve. I noticed some reviewers say to let the 1st layer cool first but you don’t need to do that if you use Kraft caramels. With the 2nd batch I also reduced the butter and dark brown sugar by 2 tbsp each and they were still chewy, gooey & yummy.

    • #
      Tessa — April 1, 2021 at 10:15 am

      Happy you loved these! Unfortunately, my homemade caramel sauce isn’t meant to be used in a recipe like this, as delicious as it is 🙂 It could definitely be used as a swirl in brownies though!

  9. #
    Beth Sklar — September 12, 2020 at 1:11 pm

    Very tasty. Definitely let the bottom layer cool completely before you add the next two layers. Also, use less of the caramels, maybe 20 instead of 25. The amount of caramel gets very loose even refrigerating the brownies and overtakes they taste of the brownie.

  10. #
    Alexandra — September 3, 2020 at 10:12 am

    Such a great recipe, my whole family loved it and it’s so easy and quick to make!
    Thank you, Tessa, your recipes never disappoint

  11. #
    Courtney — May 25, 2020 at 8:00 pm

    This is the first recipe of yours I’ve mad (I’ve been following for years but this one I knew was a MUST make!
    I used a metal pan and it came out perfectly, I’m not sure why so many people are having issues with cooking as long as they read your notes! I ended up waiting a little bit when I incorporated the eggs because I had to run to the neighbors to get one and that made the butter sugar egg mixture much thicker which worked really well. If you rush to add the ingredients it may be too wet.
    I subbed light brown sugar because it is what I had on hand and it was still just as good.
    These were so good and I definitely could see myself making these in the future! I think tossing some flaky sea salt on top would also be SO good !
    Thanks for the awesome recipe ! I cannot wait to make more!

  12. #
    Jennifer — April 23, 2020 at 3:18 pm

    I made these previously and the caramel layer melted into the bottom layer. I want to give them another shot. Should the first layer cool a little bit before I add the caramel layer? Thanks

  13. #
    Adella Von Baker — February 4, 2020 at 6:04 am

    the ingredients are yummy
    but it did not get cooked in 45 minutes
    it looked ready so i took it out to cool
    a few hours later when i sliced it, only the bottom was done—top was like raw, warm batter with an outer crust
    maybe it should be in a larger dish than 8 x 8…?

  14. #
    Chelsey — December 24, 2019 at 9:56 am

    Made these once before with a glass pan since that’s all I had and they still came out delicious!! I ended up cooking the 2 layers separately. Then layering them that way. I’m making them again today in a metal pan. I’m excited to see how they will turn out. Thank you for the wonderful recipe

  15. #
    Vivian @RISVK — November 25, 2019 at 2:08 pm

    I have never tried these but surely would like to have some.

  16. #
    Jamie Fredric — October 31, 2019 at 2:04 am

    Wow! This looks awesome. This filling is a great combination of tastes but what kind of soft caramel candies to use? Thank you in advance.

  17. #
    Rebecca — September 27, 2019 at 5:53 pm

    Not a big fan of how this turned out. The caramel just melted into the top layer. I was hoping the taste would make up for the looks of it but it doesn’t taste that great either. Kinda just tastes like butter and sugar with pecans.

  18. #
    Fran Farrugia — September 9, 2019 at 7:00 am

    Hi Tessa. I’m going to use store bought condensed milk style caramel for this.. do i still need to mix it with the cream or just use the caramel as it is?

    • #
      Tessa — September 9, 2019 at 8:26 am

      Hi Fran – I’ve only tested this recipe as written so I’m not sure that’ll work well.

  19. #
    Mariana — August 12, 2019 at 6:24 pm

    What if I don’t have molasses? Can I substitute or just skip it? I have cane sugar (sort of powder)

  20. #
    Sarah — June 3, 2019 at 2:19 pm

    Test comment from Sarah. This recipe was perfect!

  21. #
    Sarah — June 3, 2019 at 6:35 am

    Sarah’s question is how many brownies will be made? How could a quadruple the batch?

  22. #
    Sarah — June 3, 2019 at 6:32 am

    This is a test question from Sarah?? Do I receive an email?

  23. #
    Faith — April 10, 2019 at 6:33 am

    Oh my word!! I made these yesterday and they came out absolutely delicious! The short list of ingredients makes the recipe super easy to make and quick. Mine came out super chewy and soft. I used werthers soft caramels and they still came out very good! I highly recommend using the metal pan as it makes a huge difference and I lined it with parchment paper which made cutting them so easy. Love this recipe Tessa thank you!

  24. #
    Giz — March 9, 2019 at 2:10 am

    I couldnt wait for your answer and made this blondies wirh homemade caramel and it was quite perfect .I just reduced the amount of sugar in the cake. I cut them into squares and I am wondering if i can freeze them too ?

  25. #
    Giz — March 8, 2019 at 10:17 am

    Hi Tessa
    Can i use homemade caramel sauce or ready to use caramel sauce instead of candies ??

  26. #
    Alenka — February 6, 2019 at 11:54 pm

    I am totally delighted with these! Made a batch yesterday and was a bit sceptical because they just look so delicious in the photos, almost too good to be easily made 🙂 However they turned out perfect – gooey, rich, with crispy pecans.

  27. #
    Stephanie — January 14, 2019 at 2:26 pm

    Can you add chocolate chips to the blondie portion? How would the rest of the recipe need to be modified to accommodate?

  28. #
    Jennifer — September 29, 2018 at 8:19 am

    Hi Tessa! Just wondering….should the first layer cool a bit before adding the caramel layer? I added the caramel immediately after taking the first layer out of the oven. Although mine taste great, everything kind of melted together. I used a metal pan and let them cool almost completely. They’re delicious, just not as pretty as yours.

  29. #
    Jenn — September 21, 2018 at 5:50 am

    Quick silly question – you state to place unwrapped caramel with cream in Microwave- you don’t take off the wrappers?

  30. #
    Ellen Manalo — June 9, 2018 at 9:19 am

    Hi Tessa! I’m a new fan from the Philippines. Can i use cake flour in this blondies instead of all purpose? Thanks in advance!

  31. #
    Steven — April 21, 2018 at 3:15 pm

    I just made these blondies and they did not last long in my house!! My family raved how great they were and now they want another batch of blondies!! I followed your recipe and directions exactly and the blondies came out perfect. The caramel and pecan layer really take this blondie to another level of goodness!! This recipe went straight to my recipe book!!

  32. #
    Jaye — April 18, 2018 at 11:17 pm

    The blondie batter came out really thick and hard to work with. is that normal?

  33. #
    Stacie — December 22, 2017 at 7:57 am

    Update I used a metal pan and the craft Caramel baking bits and success !!!

  34. #
    Stacie — December 21, 2017 at 2:37 pm

    I had similar issues as Allison, I used werthers soft caramels too and a glass baking pan.
    I ended up just layering the caramel and pecans even though the bottom layer was not done cooking- it all melted together, I tried to put top layer over it but that melted together too. It did cook through in the 30 min and its cooling now, I cut a side piece and its all melted together but it’s not burned (because I didn’t cook bottom completely it was soft and mushy in center, set on edges) it is still good just not as pretty as pictured. I am going to try it again tho, I found Kraft caramel round baking pieces, maybe try those and a metal pan next time??

  35. #
    Amal — December 19, 2017 at 2:03 am

    Can I use caramel sauce?

  36. #
    Lisa Huff — December 18, 2017 at 4:34 pm

    This looks incredible! Yum!

  37. #
    Rami — December 6, 2017 at 9:59 am

    Hello, I’ve two questions
    can I skill the molasses !!
    Can I use light brown sugar instead of dark?
    Thank you

  38. #
    Kristin Doster — November 14, 2017 at 3:41 pm

    Made these today and they are so gooey that they were hard to cut and didn’t stay together. They were definitely cooked all the way so I am not sure what happened. I also made sure to wait till they were completely cooled.

    • #
      Tessa — November 14, 2017 at 5:23 pm

      Hi, Kristin! I’m sorry to hear that! I know a few other people have successfully made this recipe so I have a couple ideas of what could’ve gone wrong. Firstly, what kind of baking pan did you use?

      • #
        Petira Bruce — October 14, 2019 at 5:03 pm

        Hi cant wait to make these can I use my canibus simple syrup in this recipe… it’s a lot thinner than molasses or even regular syrup but I want the cbd benefit…

  39. #
    Amal — October 29, 2017 at 1:40 am

    Thanks for the great recipe.

    In my country we do not have caramels.. Can I use home made caramel sauce instead? or homemade caramel candies?

  40. #
    Sabrina — October 22, 2017 at 2:21 pm

    Amazing trifecta! Thank you for sharing these! Nice combination of texture and flavor, good tip too about serving them in smaller sizes given how sweet they are!

  41. #
    Laura — October 22, 2017 at 12:58 pm

    These look delicious!
    wondering if I can use homemade caramel sauce?

    • #
      SHIRLEY — September 11, 2020 at 12:57 am

      The caramel layer needs to be quite thick, when it goes onto the first layer. Microwaving the syrup until it thickens up would help.

  42. #
    Kat — October 21, 2017 at 1:49 am

    Cheers for the super helpful pointers! Will hunt down those caramel goodies Happy baking!

  43. #
    Anne Howarth — October 20, 2017 at 6:23 am

    The picture of the caramel pecan blondies looks like there is chocolate in them and I don’t see cocoa listed in the ingredients and am confused.

    • #
      Tessa — October 20, 2017 at 3:27 pm

      No chocolate or cocoa!

  44. #
    Kat — October 19, 2017 at 6:12 pm

    Hello Tessa! These look delectable! Thanks for posting yet another yummy recipe 🙂 I’m in Australia and am finding it super hard to source “soft caramels” as the ones sold here are hard caramel candies! I’m wondering what is meant by a soft caramel? Is that a jersey caramel?
    Thanks a mill! 🙂

    • #
      Tessa — October 20, 2017 at 3:30 pm

      They are little squares of caramel that come individually wrapped that you can bite into and have a soft yet chewy texture. They’re most commonly sold under the brand Kraft here in the U.S. I believe it’s similar to jersey caramel but I’m not certain how that would work in this recipe. Sorry I couldn’t be more helpful!

  45. #
    Allison — October 15, 2017 at 5:44 am

    My caramel layer completely dissolved into the blondie. You definitely need the first layer to be almost solid before the caramel goes on. Unfortunately, the bottom was also overcooked by the time the top was baked. Think an adjustment on temperature or the consistency of the caramel is in order. I used Werther’s caramels.

    • #
      Tessa — October 16, 2017 at 8:28 am

      Oh no, Allison! I’ve never used Wether’s soft caramels before, I’ve only ever seen their hard ones! Curious about that. What kind of baking pan did you use?

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed