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Pecan Roll Blondies

Pecan Roll Blondies combine the rich, buttery flavor of blondies with the sweet, nutty goodness of a classic pecan roll. These bars are perfect for holidays, special occasions, or anytime you crave a decadent treat. Packed with caramel and toasted pecans, these blondies offer a delightful twist on a traditional dessert. For those needing IDDSI modifications, the recipe can be adapted to ensure the right texture and safety for all levels.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter melted
  • 1 1/2 cups light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup toasted pecans blended to pecan butter
  • 1/2 cup caramel sauce store-bought or homemade
Optional Toppings
  • Extra caramel drizzle
  • Additional chopped pecans

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk and spatula
  • 9x13-inch baking pan
  • Parchment paper
  • Knife (for slicing squares)
  • Measuring cups and spoons
  • Blender or food processor

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper for easy removal. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined. Add the eggs and vanilla extract to the bowl, whisking until fully incorporated.
  2. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  3. Gently fold in the toasted pecans. Pour half of the batter into the prepared baking pan and spread evenly. Drizzle the caramel sauce over the batter, then top with the remaining batter, spreading it evenly over the caramel layer.
  4. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the blondies cool completely in the pan before cutting into squares.
  5. Drizzle with extra caramel sauce and sprinkle with additional chopped pecans if desired. Serve at room temperature or slightly warmed.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooled blondies with a small amount of milk, caramel sauce, or cream until they reach a cohesive, spoonable consistency that holds its shape on a spoon.
  • Minced & Moist 5 (MM5): Mince the blondies finely and mix with additional caramel sauce or cream to achieve a moist, cohesive texture. Remove any harder caramelized edges.
  • Soft & Bite-sized 6 (SB6): Cut the cooled blondies into 15mm cubes. Remove any harder caramelized edges. Add a light drizzle of caramel sauce. 
  • Easy to Chew 7 (EC7): Serve the blondies in squares, making sure they are moist by removing any harder/chewier edges. 
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Macro Adjustments:
  • Protein: Replace ½ cup flour with protein powder (vanilla or unflavored), or serve with a high-protein yogurt dip.
  • Fats: Swap half of the butter with unsweetened applesauce,  skip pecans or reduce by half to reduce fat content. Keep full butter, add more pecans, and finish with a caramel + cream drizzle to increase. 
  • Carbs: Reduce brown sugar to 1 cup, use low carb sweeteners/caramel sauce.
Dietary Swaps:
  • Gluten-free: Use a 1:1 gluten free flour blend in place of AP flour.
  • Dairy-free/Vegan: Use melted coconut oil, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and vegan caramel sauce. 
Low-Spoons Shortcuts:
  • Just stir caramel sauce in vs layering for a marbled effect that saves time.
  • Buy pecans prechopped, and consider skipping the toasting.
  • Line pan with foil or parchment paper to make removal and cleanup faster.
  • Batch single serve desserts by wrapping and freezing.