Pecan Pie Blondies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Karo light corn syrup

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Almond extract
  • 1 1/2 cup Brown sugar, light packed
  • 3/4 tsp Kosher salt
  • 1/2 cup Milk chocolate morsels
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Fisher nuts pecans

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/4 cup Heavy cream

Found on shugarysweets.com

Description

Ingredients

• 1 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 1 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/4 cup Karo light corn syrup
• 1/4 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 tsp kosher salt
• 1 tsp almond extract
• 1 cup Fisher Nuts Pecans, chopped
• 1/2 cup milk chocolate morsels, melted

Directions

• Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside. For the blondies layer: in a large mixing bowl combine the brown sugar with the melted butter. Add in egg, vanilla and salt. Mix until blended. Add in flour, stirring just until combined. Pour batter into prepared baking dish. Set aside. For the pecan pie layer: In a small saucepan over medium high heat, combine the brown sugar, Karo corn syrup, heavy cream, butter and salt. Bring to a boil, stirring continuously, boil for 1 full minute. Remove from heat and add the almond extract and chopped Fisher Nuts Pecans. Pour over batter in dish. Bake for 30 minutes. Remove and cool completely. Drizzle with melted chocolate. For best slicing, refrigerate for an hour first. Store in airtight container at room temperature for up to 3 days. ENJOY.