Easy to Chew (IDDSI Level EC7)
Regular foods that are naturally soft and easy to chew, without tough, dry, or hard components.
Growing up one of my favorite meals was “breakfast for dinner” as most of my childhood morning meals were on the go for school and sport activities. It would almost feel like we were getting away with something, mixing the fading scents of maple syrup with a primetime show before bedtime. I channeled this mischief when creating these decadent, easy to chew (IDDSI level 7EC) pecan roll blondies. Chocolate lovers don’t get to have all the gooey dessert fun, with the soft buttery cake swirled with a combo of toasted pecan butter and salty caramel.
Pecan roll blondies take everything people love about sticky buns and pull it into a bar that’s easier to portion, easier to eat, and easier to share. You still get the buttery sweetness, the caramel notes, and the toasted pecans—but without the crunch that can make traditional rolls tricky. It’s familiar comfort, just simplified.
From a texture standpoint, blondies do a lot of quiet work. The dense crumb holds moisture well, which keeps them soft even after cooling or storage. That matters more than people realize. Desserts that stay cohesive and slightly fudgy are more forgiving to eat, especially when you want something indulgent that doesn’t require effort or perfect timing.
There’s also something socially useful about a dessert like this. Cut bars don’t announce themselves as “adapted” food. They look like what everyone else is eating, which is often the whole point. Pecan roll blondies feel celebratory and nostalgic, making them a good fit for shared tables, potlucks, or quiet nights when dessert should feel like a reward, not a challenge.
Pecan Roll Blondies Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-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.
- 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.
- Gently fold in the pecan butter. 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.
- 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.
- Drizzle with extra caramel sauce and drizzle with additional pecan butter if desired. Serve at room temperature or slightly warmed.
SLP 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 cream to achieve a moist, cohesive texture via pregelling. Remove any harder edges.
- Soft & Bite-sized 6 (SB6): Cut the cooled blondies into 15mm cubes. Remove any harderedges. Add a light drizzle of caramel sauce to cream and pregel the bites fully before serving.
- Regular 7: Toasted pecans can add depth of flavor and extra texture.
- 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.
- 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.
- 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.
Toasting the Pecans
Toasting the pecans enhances their flavor and adds depth to the dish. Toast them in a dry skillet over medium heat for 3-4 minutes or until fragrant. Be careful not to burn them.
Creating the Perfect Texture
For IDDSI Level 4, blend the blondies with liquid in small batches to achieve a uniform puree. For Level 5, ensure that bars are finely minced for consistent pregel.
Balancing Sweetness
If you prefer a less sweet dessert, reduce the amount of caramel sauce in the middle layer or use unsweetened whipped cream as a topping.
Why these Easy to Chew Pecan Roll Blondies Work
Pecan Roll Blondies combine the rich, buttery taste of blondies with the decadent flavors of caramel and pecans, creating a dessert that’s both indulgent and satisfying. By making IDDSI modifications, these blondies can be enjoyed by everyone, from a smooth puree to bite-sized portions. The result is a dessert that’s perfect for any occasion, bringing comfort and delight in every bite.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
Try these next:
Check out this Easy to Chew Goat Cheese Fig Flatbread for a cozy dinner.
Or these Transitional Chocolate Pistachio Meringues for another dysphagia-safe dessert.
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