Ingredients for Caramel Pecan Squares
- Pecan Shortbread Cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- Caramel Ice Cream Topping
- 1/2 cup milk
- Vanilla Instant Pudding Mix
- 1 cup pecan halves
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How to Make Caramel Pecan Squares
- Crush 2 cups graham crackers into fine crumbs. Combine with 1/2 cup melted butter until evenly moistened.
- Press crumb mixture firmly into the bottom of a greased 13x9 inch baking dish.
- Bake at 375°F (190°C) for 10-12 minutes, or until lightly golden.
- Let the crust cool completely to room temperature.
- In a medium bowl, beat together 8 ounces of softened cream cheese and 1/2 cup caramel topping until smooth and creamy.
- In a separate bowl, whisk together 1/2 cup milk and 3.4 ounces instant vanilla pudding mix for 2 minutes until smooth. Gently fold this mixture into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the cooled crust.
- Sprinkle 1 cup pecan halves evenly over the top.
- Cover and refrigerate for at least 6 hours, or preferably overnight, to allow the filling to set completely.
- Once set, cut into squares and drizzle with the remaining caramel topping before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
36g
Fat
69g
Carbs
15g
