Ingredients for Pecan Blondie Caramel Cups Pillsbury
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Pecans
- 1 cup caramels
- 2 tablespoons water
- Semi Sweet Chocolate Chips
- Pecan Halves
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How to Make Pecan Blondie Caramel Cups Pillsbury
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with baking cups.
- In a medium saucepan over low heat, melt 1/2 cup (1 stick) unsalted butter.
- Remove from heat and stir in 1 cup packed light brown sugar.
- Add 1 teaspoon vanilla extract and 1 large egg, mixing well.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, blending until just combined.
- Stir in 1 cup chopped pecans. Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out with moist crumbs.
- While the blondies bake, prepare the caramel topping: In a small saucepan over low heat, melt 1 cup caramels with 2 tablespoons water, stirring constantly until smooth.
- Immediately after removing the blondies from the oven, place 1 teaspoon of semi-sweet chocolate chips in the center of each cup.
- Spoon approximately 1 tablespoon of the warm caramel over the chocolate chips in each cup.
- Top each caramel cup with a pecan half.
- Let cool completely before storing in an airtight container. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
98g
Fat
26g
Carbs
11g
