WHY YOU’LL LOVE THIS RECIPE FOR SPICED PECANS

• Sweet-savory flavor with a hint of heat.
  
• Perfect for snacks, salads, or homemade gifts.
  
• Ready in under 25 minutes.
  
• Just five pantry ingredients!

Spiced Pecans Recipe

I make this recipe for spiced pecans every holiday season. And honestly, they never last long enough to package up for friends. 

The smell alone is reason enough to bake them! That buttery, maple-chili aroma fills the whole kitchen and makes everyone wander in asking, “What’s in the oven?” 

Crunchy, a little sweet, a little salty, and totally addicting… Around here, we call them “snack board gold” because they disappear before the cheese is even sliced.

Sometimes I’ll even mix and match with homemade granola, candied almonds and toasted walnuts so there’s a little something for everyone.

Trust me, you’ll want to make a double batch. Or maybe a double, double batch!!

INGREDIENT NOTES 

• Pecans: Use whole, raw pecans for the best texture and flavor. Halves work too, but watch the bake time. Smaller pieces toast faster.
  
• Maple Syrup: Pure maple syrup coats evenly and caramelizes beautifully. Honey can work in a pinch, but it browns quicker.
  
• Chili Powder: Adds gentle warmth without overwhelming heat. For a bolder kick, use chipotle chili powder.
  
• Salt: Kosher salt balances the sweetness, while sea salt flakes make a great finishing touch.
  
• Garlic Powder: A subtle savory note that makes the pecans irresistibly snackable.

VARIATIONS

Sweet & Spicy: Add ¼ teaspoon cayenne for extra heat.

Smoky BBQ: Mix in ½ teaspoon smoked paprika and a pinch of brown sugar.

Cinnamon Maple: Replace chili powder with 1 teaspoon cinnamon for a cozy, sweet version.

Savory Herb: Add ½ teaspoon dried rosemary or thyme before baking.

Holiday Blend: Stir in a dash of pumpkin pie spice for festive flavor.

SERVING SUGGESTIONS

• Snack Board Favorite: Pair with cheeses, dried fruit, and charcuterie.
  
• Dessert Garnish: Sprinkle over sweet potato casserole or vanilla ice cream.
  
• Salad Topper: Add crunch to mixed greens or a harvest salad recipe with spiced pecans.
  
• Giftable Treat: Package in mason jars with ribbon for an easy homemade gift.
  
• Beverage Pairing: Snack on a handful while you sip bourbon or mulled wine.
  

RECIPE SPICED PECANS FAQ 

Through the years, I’ve learned that the secret to perfect spiced nuts is timing and temperature. 

Pecans are delicate. If they are too hot, they burn before the coating sets; too cool, and they never crisp up. 

The maple syrup acts as both a sweetener and a binder, caramelizing around the nuts for that irresistible crunch.

The chili powder and garlic cut through the sweetness to make these dangerously snackable. 

Whether I’m adding them to salads or gifting them in jars, this spiced pecans recipe always ends up stealing the show.

TOOLS NEEDED

• Baking Sheet: Large, rimmed sheet pan for even roasting.
  
• Parchment Paper: Keeps the glaze from sticking.
  
• Mixing Bowl: For tossing nuts with syrup and spices.
  
• Spatula: To stir mid-bake.
  
• Airtight Container or Mason Jars: For storing or gifting.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pecan Recipes

Decadent (and Easy) Pecan Pie Dessert Dip Recipe

Homemade Maple Cinnamon Rolls With Pecans Recipe

Banana Bread Pancakes with Toasted Pecans

Frozen Banana Nut Ice Cream with Pecans

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Spiced Pecans Recipe

This Spiced Pecans Recipe is as easy as toss, bake, and cool! Sweet and savory with a touch of heat, candied nuts are the ultimate snack.

Course Snack

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 12 about 3 cups

Calories 190cal

Author Donna Elick

Ingredients

• 3 cups whole pecans about 12 ounces
• 4 tablespoons pure maple syrup
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon garlic powder

Instructions

• Preheat and Prepare: Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
• Coat the Pecans: In a medium bowl, add 3 cups whole pecans, 4 tablespoons pure maple syrup, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon garlic powder. Toss until the nuts are evenly coated and glossy.
• Bake: Spread the pecans in a single layer on the prepared sheet. Bake for 10 minutes, then toss gently with a spatula and bake for an additional 8 minutes, until fragrant and lightly toasted.
• Cool Completely: Remove the sheet pan from the oven and let the pecans cool on the pan. The coating will firm up as the pecans cool.

Notes

Make-Ahead Tips: Spiced pecans can be baked several days in advance. Store once completely cooled to maintain crispness.

Storage: Keep in an airtight container at room temperature for up to 1 week, or refrigerate for up to 3 weeks.

Freezing: Freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Reheating: If the coating softens, re-crisp in a 300°F oven for 5 minutes.

Serving Idea: Perfect for snack boards, salads, or holiday gifting.

Nutrition

Serving: 1 | Calories: 190cal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 295mg | Sugar: 5g | Fiber: 2g | Calcium: 26mg | Iron: 1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spiced Pecans Recipe appeared first on The Slow Roasted Italian.

You’re going to love this easy pecan pie dip! Every bite somehow magically tastes like a classic pecan pie – with the perfect creamy base. It’s one of those easy recipes with a fun twist.

You still get that gooey pecan pie filling, giving this sweet dip the flavor of pecan pie – but without all the additional steps! 

Once you make the pecan mixture, it’s time to figure out what you’re going to dip into this irresistible dip. 

I recommend trying out apple slices, ginger snaps, pretzel crisps, fresh fruit, pie crust chips, pie crust dippers or pie crust cookies, Biscoff cookies, Vanilla wafers, cinnamon sugar graham crackers, shortbread cookies, or other cookies!

But truth be told, pick your favorite dippers and enjoy. 

This has the texture of a no bake cheesecake, but with that pecan pie filling flavor! You have to give this no bake pecan pie dip a try! It’s perfect for your holiday dessert table!

It’s the perfect fall dessert, and sure to be a guaranteed hit. 

Pecan Pie Dip

It’s everything you love about pecan pie desserts in one scoopable, shareable treat! I make this all the time during the holiday season because it has all the flavors of pecan pie. 

It’s nice to switch things up while still serving up the same taste everyone knows and loves. That’s the beauty of pecan pie dip!

There’s something just so fun about dessert dips. Another holiday favorite of mine (and my family’s) is my chocolate peppermint truffle dessert dip. 

Sounds like a mouthful, but when you get one mouthful of it yourself, you’ll be hooked!

In the summer we lean towards my mocha campfire s’mores dip, which is just as tasty and not quite as messy as the campfire treat. 

Ingredient Notes & Substitutions

The recipe card below has all the measurements and steps for making this creamy dip. 

• Pecans – Chopped pecans are best for pecan pie dip. The whole or halved nuts are just too chunky for easy scooping.
  
  They don’t just have to be used in this dessert dip, though. Enjoy your favorite pecan flavors in our Caramel Pecan Buttermilk Pie!
  
• Brown Sugar – I like to use light brown sugar because it’s, well, light! But decadent dark brown sugar builds a bold, rich flavor that many prefer. Play around and see what you like more!
  
• Cream Cheese – If you can plan for it, take the cream cheese out of the fridge an hour or so before you need to make the filling. 
  
  It’ll soften just enough to make mixing the cream cheese mixture a breeze! Alternatively, microwave for just 15 seconds or so.  
  
• Butter – Salted butter adds just enough salt to combat the sweetness in the filling.
  
  If you’re using unsalted, just give the filling a quick taste and see if it needs a quick pinch of salt before adding to the dish.

Making Mouthwatering Pecan Pie Desserts

• Toast the pecans!

A lot of pre-made chopped pecans come already toasted. Easy peasy! But if you can’t get your hands on the pre-toasted ones, it’s easy enough to do at home.

Lay ‘em out on a baking sheet and bake in an oven preheated to 375°F for just 5 minutes or so, or toast right in your saucepan on medium until browned and toasty!

Save a few to sprinkle on top for extra crunch!

• Using different baking dishes for the ideal filling-to-topping ratio.

I originally made this dessert dip recipe with a 6×8-inch baking dish. And it came out great! 

I’d say the ratio of filling to topping was somewhere around 1:3. If you want more of an even distribution, a bigger dish — say an 8×8 — might be better for you.

• Our top pecan pie dip dippers and dunkers.

This is the really fun part! You have your classic options like graham crackers and pretzels, but why not spruce things up for the holidays?

Make sugar cookies or gingersnaps the day before — it’s better if they’re not too soft — to dunk right into this decadent dip. 

Shortbread is another awesome choice and is reminiscent of my pecan pie bars!

Storing and Serving This Dessert Dip Recipe

Definitely don’t skip the 30-minute chill time before serving — that’s a minimum! 

Overnight or a few hours prior is even better to let the flavors marry and the layers solidify.

Keep it chilled or else it will get really watery and “sweat” as it approaches room temperature. 

And, of course, your leftovers (if you manage to save any!) need to be refrigerated in an airtight container.

Kitchen Tools You Will Need

• Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.
• Silicone Spatula – A sturdy silicone spatula makes mixing this salad thoroughly and gently a breeze. 

Pecan Pie Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Dessert Dip Recipes

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Decadent (and Easy) Pecan Pie Dessert Dip Recipe

Pecan Pie Dip is indulgent from top to bottom, and my no-bake pecan pie dessert dip recipe is the creamiest and crunchiest. Try it today!

Course Dessert

Cuisine American

Method Mixed, No Bake, Stovetop

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

cooling time 1 hour hour

Total Time 1 hour hour 23 minutes minutes

Servings 8

Calories 498cal

Author Donna Elick

Ingredients

• 1/3 cup light corn syrup
• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• pinch of salt
• 1 cup chopped toasted pecans
• 8 ounces cream cheese, at room temperature
• 1 cup powdered sugar
• 1 cup heavy cream

Instructions

• Prepare the Topping: In a saucepan, combine the light corn syrup, salted butter, brown sugar, egg, vanilla extract, and a pinch of salt. Place the saucepan over low to medium heat and stir until the butter is melted and the sugar is dissolved. Avoid high heat to prevent cooking the egg too quickly, about 4-5 minutes. Add the pecans. Stir to coat the pecans completely.

  Keep in mind the mixture will thicken up once it has cooled down.
• Cool: Set the mixture aside to cool while you prepare the base.
• Whip the Cream Cheese Mixture: In a medium mixing bowl, combine the cream cheese, heavy cream, and powdered sugar. Mix on low, as it combines you can increase the speed. Continue to whip until it is completely combined and light and fluffy. Set it aside.
• Assemble the Dip: Spread the cream cheese mixture into a serving bowl or a 6×8-inch baking dish. Chill it in the refrigerator for 15 minutes.
• Add Pecan Topping: Carefully spread the cooled pecan topping evenly over the cream cheese layer.
• Chill the Dip: Place the dip back in the refrigerator for at least 30 minutes. It's perfectly fine to refrigerate it longer, even overnight. If you do, take it out at least 30 minutes before serving to allow the pecan topping to soften slightly.
• Serve and Enjoy!: Serve your delicious Pecan Pie Dip with graham crackers, sugar cookies, shortbread, apples, or your favorite dippers. Remember to store any leftovers in an airtight container in the fridge.

Notes

You can substitute unsalted butter for the salted butter and add another pinch of salt if needed.

For a richer flavor, you can use dark brown sugar in place of light brown sugar. Have fun experimenting with the recipe!

Nutrition

Serving: 1 | Calories: 498cal | Carbohydrates: 44g | Protein: 5g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 101mg | Sodium: 165mg | Sugar: 41g | Fiber: 1g | Calcium: 74mg | Iron: 1mg

Originally published December 2023, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Decadent (and Easy) Pecan Pie Dessert Dip Recipe appeared first on The Slow Roasted Italian.

Put a spin on classic cinnamon rolls and give these warm rolls a go. It’s an epic cinnamon roll recipe to make any time of year – not just special occasions. (although I do love making these on Christmas morning!)

A lot of people prep these the night before so that when they wake up the next day, they just have to pop them in the oven to bake. 

Then, they’ll be able to chow down on warm, golden brown cinnamon rolls, paired with their hot cup of joe. 

The first bite of these sticky pecan cinnamon buns will have you forget that any other sweet rolls even exist. The soft dough, paired with the other simple ingredients, literally creates the perfect treat! 

Are you ready to get started on making homemade cinnamon roll dough? The recipe card below has all the details! 

Pecan Cinnamon Rolls

Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better? 

A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls. 

The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!

And if that’s not enough to convince you, the pecans in the filling are sure to do it. 

They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.

Try my maple syrup pie or sweet and savory maple bacon ice cream next!

If cinnamon and pecans are your favorite combo, our Cinnamon Pecan Pull-Apart Bread has sweet pull-apart layers with that same warm, nutty flavor in every bite!

Ingredient Notes and Substitutions

• Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough. 
  
  This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes.
  
• Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk. 
  
  But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature.
  
• Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature. 
  
  I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter.
  
• Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
  
• Cinnamon Roll Filling – Instead of using butter, we’re mixing dark brown sugar and cinnamon with plenty of maple syrup and some chopped pecans. 
  
  Feel free to toast the nuts before chopping if you’d like! This adds a whole other depth of flavor to these sticky buns.

Tips and Tricks to Make Perfect Cinnamon Pecan Rolls

• Pay close attention to temperatures and order of ingredients.

Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough. 

You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.

No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.

You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.

• Use the stick test to know when the dough is ready.

Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands. 

Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first. 

Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!

• Tuck maple cinnamon rolls right into each other for soft edges.

Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll. 

The edges should be touching comfortably, with maybe a little gap where four of them meet.

They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.

Prep Ahead

• Set egg on the counter 30 minutes before starting
• Grease baking dish and large bowl

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
• Rolling Pin – Use a clean wine bottle if you don’t have one!
• Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.

Serving Suggestions 

There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!

If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.

Or, make the icing from my Cinnabon copycat recipe for a richer topping.

Storing and Reheating Maple Cinnamon Rolls

Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.

You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.

Maple Pecan Cinnamon Rolls FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cinnamon Roll Recipes

Lazy Day Bacon Cinnamon Rolls (2 Ingredient Recipe)

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Air Fryer Cinnamon Rolls (Pillsbury Cinnamon Rolls)

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Homemade Maple Cinnamon Rolls With Pecans Recipe

Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

rise time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 397cal

Author Donna Elick

Equipment

• mixing bowls
• 9×13 baking dish

Ingredients

• 1 tablespoon dry active yeast
• 1/2 cup warm milk 110 degrees
• 1/4 cup maple syrup
• 1 large egg
• 4 tablespoons unsalted butter melted
• 1/2 teaspoon kosher salt
• 3 1/2 cups all-purpose flour

Filling:

• 1 cup maple syrup
• 1 cup brown sugar
• 1 cup pecans chopped
• 1 teaspoon cinnamon

Instructions

• Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
• Add the egg and melted butter, and mix together.
• Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
• Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
• Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
• Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
• Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
• Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.

Notes

Store in an airtight container on the counter for up to two days. If you need to store them longer than that you can refrigerate them.

Freeze in a freezer safe ziploc bag for up to 3 months. To thaw, place them in the refrigerator overnight.

What if my dough isn’t rising? If your dough isn’t rising you may not have allowed enough time for the yeast to activate in step 1 or it may just be too cold. Try turning your oven on the lowest setting and see if they begin
to rise after 30 minutes.

You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 70g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 116mg | Sugar: 39g | Fiber: 2g | Calcium: 81mg | Iron: 2mg

Originally published November 2024, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Maple Cinnamon Rolls With Pecans Recipe appeared first on The Slow Roasted Italian.

These dessert bars are a delicious combination of traditional pecan pie with a buttery shortbread crust.

What I enjoy about this pecan pie bar recipe, besides the flavor, is that they’re simple to cut into bars to share and are perfect for a holiday cookie exchange. 

They taste like traditional pie but with a gooey filling in an even layer that is the perfect balance between sweet and delicious. And I just love that pecan topping! 

You can whip these up for a big crowd – just be sure to cut them into smaller pieces so that everyone gets some. 

The sweet filling will remind you of a piece of pecan pie – and there’s no denying the texture of those crunchy pecans! 

Gather the simple ingredients needed to make these delicious bars and savor the flavors of pecan pie! 

The hardest part of this easy recipe is not eating the entire pan! It’s one of the best pecan recipes, and pecan pie lovers will go crazy for them! 

Pecan Pie Bars

Pecan pie has always been one of my family’s favorite holiday recipes — but let’s face it, we’re not always in a pie mood (shocking, I know!). 

These little shortbread pecan bars give you all the flavor in a lighter snack. You can get just a taste without eating a whole slice!

Put a rich & creamy spin on this classic dessert with my pecan pie cheesecake bars recipe, or put those flavors into a fan-favorite party dip!

Or switch it up with our Caramel Pecan Buttermilk Pie that makes a silky, custard-style pie!

Who can work pecans into almost any recipe? We can! Take these ice cream, pancake, and cookie recipes, for example. We’re just nuts for nuts!

To see us make this pecan bars recipe from start to finish, watch the video in this post!

Ingredient Notes & Substitutions

• Unsalted Butter – You can use regular salted butter to make the shortbread baked crust too — just leave out the additional salt in the recipe. 
  
  And keep in mind it should be room temperature! Give it at least 30 minutes on the countertop. You don’t want to use cold butter for the crust mixture. 
  
• Granulated Sugar – For the crust! Since we’ll be creaming the sugar with the butter, coconut sugar is the only good substitute for the crust of these delicious pecan pie bars. 
  
• Light Brown Sugar – For the pie filling! Dark brown sugar works as well, especially if you want a richer flavor. 
  
  Remember that this pecan pie bars recipe calls for packed sugar — really pack it down in there!
  
• Light Corn Syrup – I’ve heard some like to use maple syrup as a substitute for light syrup — sounds delicious and seasonal! 
  
  Agave or a homemade simple syrup would both be totally fine to use too. All of these will still keep that pecan pie filling sweetness and flavor. 

Tips for Making Shortbread Pecan Bars

• Avoid Overbaking! 

Don’t wait until the pecan bars have totally set to remove them from the oven. 

Remove from the heat when the center is still jiggly — they’ll set while they cool. 

If they’re still too wiggly after some time at room temperature, bake them a bit longer. Better safe than burnt!

• Make Them Dairy Free

The butter and heavy cream are your lactose offenders here, so you’ll need suitable substitutes. 

Plant-based butters and margarine are all well and good — as long as they’re in stick form, not a tub. 

As for the cream, full-fat coconut milk is often easier to find than dairy-free whipping cream. 

• Get Clean Slices.

Pecan pie bars cut cleanly after they’ve chilled in the refrigerator. No sticky knives to be seen! 

If you’re going to freeze them and serve them later, then you’ll want to chill, slice, and then freeze. Just a little time-saving tip!

Freezing them in pecan pie squares means that the next time you eat them, they’re literally ready to thaw and enjoy. 

Storing and Freezing Homemade Pecan Bars

Yes, shortbread pecan bars need to be refrigerated. There’s cream in there, after all! Chill for up to 5 days in the fridge.

As for freezing, layer up your pecan bars in a freezer bag with parchment paper between the slices to prevent them from sticking together. 

They’ll last for 6 months! Thaw them either in the fridge or on the counter for delayed snacking. This is a great way to store leftover bars so that you can enjoy them any time of year. 

Pecan Bars Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video

Pecan Pie Bars are nutty and sticky on top but sweet and tender underneath! Serve shortbread pecan bars for a tasty holiday treat!

Course Dessert

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24 – 36

Calories 841cal

Author Donna Elick

Equipment

• stand mixer
• 18×12 baking pan
• 4 quart sauce pan

Ingredients

Shortbread Crust

• 1 1/4 pounds unsalted butter 5 sticks, room temperature
• 3/4 cup granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Pecan Pie Topping

• 1 pound unsalted butter 4 sticks
• 1 cup light corn syrup
• 3 cups light brown sugar packed
• 1/4 cup heavy cream
• 2 pounds pecans chopped

Instructions

• Preheat the oven to 350°F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18×12 by 2-inch baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Video

Notes

FOR A 9×13 pan (serves 18)

Crust

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature

6 tablespoons granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1/2 pound (2 sticks) unsalted butter

1/2 cup light corn syrup

1 1/2 cups light brown sugar, packed

2 tablespoons heavy cream

1 pound pecans, chopped

Follow directions above. Watch your cooking time. Time will be decreased for smaller pan sizes.

 

FOR AN 8×8 pan (serves 9)

Crust

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

3 tablespoons granulated sugar

1 large egg

3/4 teaspoon pure vanilla extract

1 cups + 2 tablespoons all-purpose flour

1/4 teaspoon baking powder

1/8 teaspoon kosher salt

Topping:

1 stick (1/2 cup) unsalted butter

1/4 cup light corn syrup

3/4 cups light brown sugar, packed

1 tablespoon heavy cream

1/2 pounds pecans, chopped

Nutrition

Serving: 1 | Calories: 841cal | Carbohydrates: 67g | Protein: 7g | Fat: 64g | Saturated Fat: 25g | Cholesterol: 122mg | Sodium: 66mg | Sugar: 46g | Fiber: 4g | Calcium: 76mg | Iron: 2mg

Originally published January 2013, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Pecan Pie Bars Recipe (Crowd Favorite) + Video appeared first on The Slow Roasted Italian.

While banana pecan muffins are a personal favorite, I’ve made this recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!

You can even do orange muffins as well. When it comes to delicious recipes where fruit can be added, all sorts of doors are opened. 

All I know that adding chocolate chips to these already moist coffee cake muffins sounds like a dessert dream as well! Perfect for a brunch recipe. These really are the best coffee cake muffins! 

Coffee Cake Muffins

Typically, I’ll make two double batches of these banana nut muffins and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale. 

Love these coffee banana muffins? Try these Chocolate Chip Banana Muffins next!

Don’t miss these chocolate chip pumpkin muffins and pumpkin streusel muffins too — they are to die for!

Also try my peppermint white chocolate cruffins, they’re you’re favorite muffins with a little twist!

Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one! And this Cream Cheese Coffee Cake is borderline the perfect morning treat!

If you prefer flavors that are more tart, try my Super Quick Cranberry Orange Bread or copycat Starbucks Cranberry Bliss Bars instead.

Banana Pecan Muffins Tips and Tricks

• Use room temperature ingredients. Warm the butter, milk, sour cream, and eggs on the counter for about 30 minutes before starting these banana coffee cake muffins. 
  
  This helps everything combine smoothly and prevents the batter from separating.
  
• Want fewer dishes to clean? Smash the bananas with a fork or potato masher and fold them in with the pecans.
  
• Make them nut-free. If you have food allergies (or just don’t like nuts), you can simply leave them out.
  
• Grab-and-go option: Use paper liners and wrap each of the moist banana muffins in plastic once cooled. 
  
  Then, you can toss a couple in your bag on the way out the door!

Serving Suggestions

Enjoy these banana pecan muffins plain or slice them in half and spread butter over the center. You can even add some butter to the top of the muffin, too! 

They are particularly delicious with a cup of coffee, hot tea, hot chocolate, or milk! Enjoy these crumb cake muffins however you would like! 

Coffee Cake Muffins FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Banana Coffee Cake Muffins with Pecans Recipe

These coffee cake muffins are soft and tasty, especially with a little butter on top! Use up those ripe bananas for a quick and easy breakfast.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 25 – 30 muffins

Calories 217cal

Author Donna Elick

Ingredients

• 12 tablespoons unsalted butter 1 1/2 sticks , at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 1 cup sour cream
• 1/4 cup whole milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 4 large ripe bananas
• 1 cup pecans chopped

Instructions

• Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
• Place bananas in a blender or food processor and puree.
• Add banana puree and nuts and mix until combined.
• Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
• Enjoy!

Nutrition

Serving: 1 | Calories: 217cal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 119mg | Sugar: 15g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

Originally published March 2012, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Banana Coffee Cake Muffins with Pecans Recipe appeared first on The Slow Roasted Italian.

I don’t get fast food often, but when I do, I always go for Wendy’s apple pecan chicken salad! 

The way that the tangy vinaigrette contrasts the sweet fruit and savory meat is almost intoxicating.

It’s a great hearty salad and is perfect for low-carb health. The crispy apples paired with the tender chicken create the perfect salad taste and texture. 

It’s one of my go-to meals where I know I’ll get delicious bite after bite. 

It’s a true dinner salad and one that the whole family will love. It has a rich fall flavor to it, but you can easily eat this signature salad anytime that you want. 

Wendy’s Apple Pecan Salad

We’re working with a lot of strong tastes here: between the apples, chicken, cheese, and vinaigrette, it’s like a burst of flavor in every bite! 

Balance the ingredients in the way that you like best and make this Wendy’s pecan salad recipe totally your own.

I’ve also replicated Applebee’s delicious queso blanco dip! Creamy with a kick, this is a great game day appetizer that everyone will love. 

You can also check out my copycat recipe for their savory spinach artichoke dip.

And while this apple pecan chicken salad is almost a main course on its own, it’s also great served as a side. 

Since we have chicken in our recipe, go for a main dish without protein. I recommend my homemade ravioli – it’s easier and even tastier than you think!

If you’re looking for more chicken salads, our Chicken Salad with Grapes and Apples is your next must-try!

Or try another fast food inspired salad with our Big Mac Salad! It packs all the iconic burger flavors into a crisp, loaded salad topped with a homemade big mac dressing!

Wendy’s Pecan Salad Tips and Tricks

• Swap out the blue cheese. I know that not everyone is a fan of blue cheese, so I recommend feta, goat, or aged cheddar as a substitute. 
  
  These options will have a similar sharpness and texture. 
  
• Achieve perfectly balanced flavors. Use 100% pomegranate juice, which you can find in the refrigerated juice section of your grocery store. 
  
  Don’t skip it! You need its sweetness to offset the vinegar in your dressing.
  
• Make ahead tip: You can prepare the dressing ahead of time. Just give it a good shake before pouring it over your Wendy’s apple pecan chicken salad.

Wendy’s Apple Pecan Chicken Salad Serving Suggestions

I recommend serving this apple and pecan salad immediately while everything is crisp and fresh. Don’t add the dressing until just before serving time!

As for your garnish, you can use fresh chives, cilantro, or basil if parsley is hard to come by.

Your homemade Wendy’s apple pecan salad will stay good in the fridge for 3 to 5 days untossed. 

Once tossed in the dressing, I wouldn’t save your leftovers for any longer than a day.

Apple and Pecan Salad FAQs

Enjoy!

With love, from our simple kitchen to yours.

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Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

Wendy’s apple pecan salad is fresh, sweet, and nutty – the perfect light bite to add to any meal. Make this delicious copycat recipe at home!

Course Salad, Side Dish

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 290cal

Author Donna Elick

Ingredients

• 6 cups diced romaine lettuce
• 3 cups spring mix/baby greens
• 1/2 large Granny Smith apple chopped
• 1/2 large Braeburn apple chopped (or other sweet red apple)
• Juice of 1/2 lemon
• 8 ounces grilled chicken pieces
• 4 ounces candied pecans
• 1/2 cup dried cranberries
• 2 ounces blue cheese crumbles
• 1 tablespoon granulated sugar
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 garlic clove minced
• 1/3 cup pomegranate juice
• 1/4 cup orange juice
• 2 tablespoons white wine vinegar
• 1/3 cup extra light olive oil or vegetable oil
• 1 tablespoon chopped parsley for garnish

Instructions

• Place the romaine and spring mix lettuces in a large salad bowl.
• Chop the apples and coat the pieces with lemon juice to prevent them from browning.
• Add the apples, chicken, pecans, cranberries, and blue cheese crumbles to the lettuces and toss to combine.
• Prepare the salad dressing by whisking together the lemon zest, salt, pepper, sugar, minced garlic, pomegranate and orange juices, and vinegar.
• While whisking vigorously, slowly drizzle the oil into the juice mixture. Whisk continuously to emulsify the salad dressing.
• Pour the salad dressing (you may not use all of it) over the salad and toss to combine. Add more salad dressing as desired and garnish with a sprinkle of chopped parsley.
• Serve immediately.

Notes

Extra virgin olive oil would be overpowering in this vinaigrette. We want to keep the dressing light and tangy – this is why we recommend a very light olive oil, or preferably, vegetable oil.

Use 100% pure pomegranate juice – it is available in the refrigerated juice section. Orange juice also adds some tang with a bit of sweetness to the vinaigrette, but sugar is needed to offset the vinegar.

Lemon juice keeps the apples from discoloring. Squeeze about a tablespoon or so over the diced apples and toss them around so the lemon juice coats all the sides of the apple pieces.

The salad dressing can be prepared in advance – shake well before tossing with the salad. The salad should not be prepared until ready to serve.

 

Nutrition

Serving: 1 | Calories: 290cal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 313mg | Sugar: 17g | Fiber: 2g | Calcium: 72mg | Iron: 1mg

Originally published  February 2022, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Wendy’s Apple Pecan Salad with Chicken Copycat Recipe appeared first on The Slow Roasted Italian.

Pecan pie and cheesecake are two of my favorite desserts – so I knew that combining them would create the perfect dessert!

What I love about these easy pecan pie cheesecake bars is that they taste like rich cheesecake topped with crunchy pecan pie goodness. 

These dessert bars are sure to become your new favorite dessert, too! This sweet treat looks bakery-fresh, but you’ll make it using simple ingredients.

The finished product will wow your family and friends over and over again! 

If you’re craving the classic flavors of pecan pie with creamy cheesecake bars texture, this is the best dessert recipe, ever.

That smooth layer of cheesecake paired with that delicious pecan pie topping should be celebrated and not saved for a special occasion! 

Now is the time to whip up this pecan pie cheesecake bar recipe. New recipes like this are not only fun, they’re delicious.

The best part is that once you follow the recipe card below to make these pecan pie bars, you’ll likely have some leftovers to enjoy again! I’m still thinking about that gooey pecan pie layer to this day! 

Pecan Pie Cheesecake Bars

I’ve never met a cheesecake that I didn’t scarf down in about two seconds flat. 

Between my Peach Cobbler Cheesecake, this no-bake lemon blueberry version, and — perhaps my all-time favorite — No Bake Reeses Cheesecake, I’ve got a recipe for every day of the week!

I also love cheesecake-inspired desserts. Cheesecake bar recipes have recently become my jam, and I’ve made strawberry, chocolate, and peppermint so far! 

Next up? These decadent pecan pie cheesecake bars, of course!

A rich and smooth cheesecake layer is piled high with a homemade pecan pie topping that’s basically like a caramel sauce with nuts. YUM. 

Even better, it’s so simple to make! I’d say, where do I sign up… but believe me I am fully obsessed with these pecan cheesecake bars already!!

Love these pecan pie bars? Our Pecan Pie Dessert Dip takes the pecan pie flavor in a creamy, no-bake dip that is an absolute hit at parties!

Ingredient Notes and Substitutions

• Graham Cracker Crumbs – These days, you can find pre-crushed graham crackers at the supermarket! 
  
  I love how easy it is to create the crust for this pecan pie cheesecake bars recipe.  Alternatively, you can buy regular graham crackers and crush them yourself.
  
• Butter – You’ll also need butter for the crust and the topping. I like unsalted best for cheesecake bar recipes myself, but you could use salted.
  
• Plain Yogurt – Sometimes I use sour cream instead, so feel free to do the same depending on what you have on hand.
  
• Cream Cheese – For the cheesecake layer, of course! Make sure to bring it to room temperature before using.
  
• Pecan Pieces – Well, they wouldn’t be caramel pecan cheesecake bars without those nuts! Buy them in pieces or rough chop whole pecans yourself.
  
  Keep the extras you have to use in our Caramel Pecan Buttermilk Pie!

Helpful Tips for Making Pecan Cheesecake Bars

• Use room temperature ingredients.

You’ll note that I mention to bring the cream cheese to room temperature before getting started. 

It’s very important to make sure that the yogurt and eggs are also at room temp.

Why? It’s guarantees a smooth filling and is the best way to prevent the cheesecake layer from cracking while it bakes! 

• The perfect crust.

Once you’ve made your graham cracker crust, use the bottom of a glass to press everything firmly into the bottom of the pan.

You’ll have a more solid foundation for the other layers, and your crust will stay put when you slice the bars.

• No need for a Bain Marie.

One way to ensure a perfectly baked cheesecake every time is to place a water bath (Bain Marie) in the oven while it cooks.

You won’t need to worry about that for these pecan cheesecake bars as the creamy center layer is on the thinner side.

Storing Caramel Pecan Cheesecake Bars

Due to all the dairy, pecan pie cheesecake bars shouldn’t be left out for more than 2 hours.

They also must be stored in the refrigerator. Place them in an airtight container, and they will keep for up to a week!

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for savory recipes too.
• Parchment paper – To keep your bars from sticking to the baking dish.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Electric Hand Mixer – I’ve had this one in my kitchen forever and it still works beautifully.
• Saucepan – To make the caramel pecan topping.

Cheesecake Bar Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Pecan Pie Cheesecake Bars Recipe (20 Minute Prep)

Pecan Pie Cheesecake Bars are the perfect blend of your two favorites desserts! Plus, my pecan cheesecake bars recipe is so easy to make!!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

chill time 4 hours hours

Servings 12 bars

Calories 653cal

Author Donna Elick

Equipment

• 9×13 baking dish
• parchment paper
• mixing bowls
• electric hand mixer
• saucepan

Ingredients

Crust

• 3 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 10 tablespoons butter melted

Cheesecake Layer

• 3 8-ounce packages of cream cheese, room temperature
• 1 cup powdered sugar
• 1/2 cup plain yogurt
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• 3 large eggs room temperature

Pecan Pie Topping

• 8 tablespoons unsalted butter
• 1 cup light brown sugar packed
• 1/2 cup light corn syrup
• 1/2 cup heavy whipping cream
• 2 teaspoons vanilla extract
• 3 cups pecan pieces

Instructions

• Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray, and line it with parchment paper.
• Crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until the crumbs are well coated. Firmly press the crumbs into the bottom of the baking pan, and bake the crust for 10 minutes.
• Cheesecake Layer: Use an electric mixer to blend the cream cheese and powdered sugar in a large mixing bowl until smooth. Add the yogurt, vanilla extract, and flour, and continue mixing. Add one egg at a time, and blend until the last egg is just mixed. Pour the cheesecake filling over the baked crust and smooth it out. Bake the cheesecake for 30 minutes or until the cheesecake layer is set and no longer jiggly.
• Pecan Pie Layer: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, corn syrup, and heavy whipping cream. Add the vanilla extract and pecan pieces and stir constantly until the mixture starts to boil around the edge of the saucepan, or for about 4-5 minutes. Remove the mixture from the heat, and carefully spoon the pecan layer over the cheesecake until it is completely covered.
• Let the cheesecake bars cool to room temperature, then cover them with plastic wrap and chill in the fridge for at least 3 hours. Slice and serve chilled.

Nutrition

Serving: 1 | Calories: 653cal | Carbohydrates: 63g | Protein: 6g | Fat: 44g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 255mg | Sugar: 48g | Fiber: 3g | Calcium: 87mg | Iron: 2mg

Originally published October 2023, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pecan Pie Cheesecake Bars Recipe (20 Minute Prep) appeared first on The Slow Roasted Italian.

Christmas Crack Recipe

What sets this recipe for Christmas crack apart from more traditional versions is the sweet pecan topping.

You get all the rich, caramel flavors of pecan pie filling with each crunchy bite. It’s a welcome alternative to so many chocolate-centric desserts this time of year.

Don’t worry — there’s still a hint of chocolate drizzle on this pecan pie bark! Pair it with your colorful or themed sprinkles to make your Christmas crack toffee extra festive.

Craving more of that classic pecan pie flavor? I have recipes for shortbread bars, cheesecake bars, and even my famous bombs.

I always make this Pecan Pie Dessert Dip for parties and it’s the first bowl empty every time!

And for the ultimate holiday indulgence, make my Layered Pecan Pumpkin Pie. It’s the best of both worlds so nobody has to choose!

Ingredient Notes and Substitutions

• Saltine Crackers – Thin and crisp, these provide pecan pie bark with that signature snap!
  
  For a more buttery flavor, swap these out for plain Ritz crackers instead. Or, try graham crackers for an even sweeter treat.
  
• Pecans – You can play with different nuts in this recipe for Christmas crack — it just won’t taste like pecan pie.
  
  Cashews would probably be my top pick, but peanuts and almonds are always a good pair with desserts.
  
• Brown Sugar – A must for this pecan pie bark recipe! This provides that caramel flavor that’s reminiscent of the classic pie filling.
  
• Chocolate Chips – Choose your favorite here — milk or semi-sweet are probably best, but dark chocolate can help balance the sweeter flavors.

Tips for Making Pecan Pie Bark

• Take the time to prep everything first.

Not only does this Christmas crack recipe come together quickly, but you’ve got to work fast with certain ingredients.

Chop your pecans if needed and have the chocolate chips ready in a bowl for melting.

You’ll also want your sprinkles selected and handy — if the drizzle hardens, they won’t stick to the surface.

• Line your pan for easy cleanup.

I recommend using a silicone liner (like a silpat mat), but parchment paper or heavily greased foil will work too.

This keeps the treat from sticking to the pan and makes it easier to work with breaking into pieces.

• Get even more creative with toppings!

Instead of sprinkles, you could also top your Christmas crack toffee with festive M&M’s or candy pieces.

Or, swap the chocolate chips with red and green candy melts to drizzle on top!

Kitchen Tools You Will Need

• Baking Sheets – Be sure to use a half-sheet pan for this Christmas crack recipe — what most people use for baking a roasting. It should be 13×18 with a 1-inch lip.
• Silpat Mat – There are so many uses! Roll out doughs, cut out cookies and biscuits, or make other desserts. It even provides a non-slip surface for transporting pots and pans.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!

Storing Christmas Crack Toffee

Keep this candy in an airtight container at room temperature for up to 2 weeks.

If your kitchen is particularly warm, store in the refrigerator instead. Then, bring to room temperature before serving.

Pecan Pie Bark Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Pecan Pie Christmas Crack Recipe

This Christmas Crack Recipe is a twist on traditional cracker toffee, with a sweet and salty pecan pie topping and chocolate drizzle!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 40

Calories 108cal

Author Donna Elick

Ingredients

• 40 saltine crackers
• 1 cup packed light brown sugar
• 1 cup butter
• 1 cups chopped pecans
• 1 cup your favorite chocolate chips
• Christmas sprinkles

Instructions

• Preheat the oven to 350°F.
• Place a silicone mat or parchment paper on a baking half sheet pan. Place saltine crackers in rows covering most of the pan. Combine the brown sugar, and butter in a medium sized pot. Heat over medium low until the butter is melted. Raise the temperature to medium high and bring to a boil. Boil for 3 minutes, stirring constantly.
• Carefully pour sauce evenly over the top of the saltine crackers. Sprinkle pecans over the top.
• Place pan in preheated oven and bake for 5 minutes. Remove pan from oven.
• Melt chocolate chips in the microwave in 30 second increments, stirring till smooth after each (mine took 1 minute). Drizzle melted chocolate over the toffee. Sprinkle with Christmas sprinkles if desired.
• Place pan in the fridge for 2 hours to set. Once set, break into pieces. Store in an airtight container for 1.5 -2 weeks.

Nutrition

Serving: 1 | Calories: 108cal | Carbohydrates: 10g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 67mg | Sugar: 7g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published December 2017, updated and republished December 2023

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pecan Pie Christmas Crack Recipe appeared first on The Slow Roasted Italian.

Recipes like Caramel Pecan Buttermilk Pie

This recipe combines two classic Southern dessert flavors into one stunning pecan buttermilk pie.

Plus, you probably have everything you will need in your kitchen already!

Use up any leftover ingredients to make Light and Fluffy Buttermilk Waffles for breakfast. They’ve got an extra fantastic crunch on the outside that makes them a family favorite.

Or, whip up a bottle of my Simple Buttermilk Ranch Salad Dressing. It’s not only great on salads, but it makes a great marinade for pork chops too!

Switch it up with some decadent & nostalgic midwestern flavors in this sour cream raisin pie!

Looking for more delicious pies? Try my Easy Maple Pie!

What Is Buttermilk Pie?

It’s exactly how it sounds – a pie made with buttermilk! The filling is similar to a custard pie, but it’s much less finicky and requires a fraction of the effort.

Originally from the South, this dessert became popular because of the simple ingredients that most families already had on hand.

It started out with just a simple filling, but over time different flavors and toppings were added to make it even more delicious!

How To Make Pecan Buttermilk Pie

Save yourself the extra work and start with a premade deep dish pie crust.

Next, mix up the filling and bake until done, adding a homemade streusel topping about halfway through.

Then, finish with a healthy drizzle of caramel. You can use your favorite or make a batch of my No Fail Caramel Sauce.

Helpful Tips & Tricks

• Prevent Oven Spills: Always place your pies on a baking sheet instead of setting them directly on the oven rack. Not only does it make it easier to get them in and out of the oven, but the pan will catch any drips and spills that may occur. Line the pan with foil as well for easy cleanup.
• Easy Prep: Buy chopped pecans, or add whole ones to a food processor instead of using a knife. Just make sure to pulse a few times instead of running consistently, or you’ll end up with more of a powder.
• Bring Ingredients To Room Temperature: Let your milk, eggs, and butter sit on the counter for a bit to remove the chill. This helps create a smoother pie filling and is recommended for most types of baked goods as well.
• Allow To Cool Completely: This is a very important step for the pie to set up fully. Otherwise, it will be soft and runny when you try to cut into it.

Kitchen Tools You’ll Need

• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Electric Hand Mixer – You’ll need this to effectively cream the butter and sugar and create a smooth filling for the buttermilk pecan pie. I’ve had this one in my kitchen forever and it still works beautifully.
• Piping Bag – If you don’t have any on hand, you can make your own with a ziploc bag. Just add the caramel and snip off one of the corners so the hole is large enough to push out a smooth drizzle.

Recipe Notes + FAQ

How To Make a Buttermilk Substitute

There are 3 easy ways to make buttermilk out of ingredients you already have at home!

All you need is regular milk and either vinegar, lemon juice, or cream of tartar. The acidic ingredient causes the milk to curdle, so you’ll be able to use it in any recipe that calls for buttermilk.

Storage and Freezing

Allow the buttermilk pecan pie to cool completely before storing covered in the refrigerator. It will keep for up to 3 days.

To freeze, wrap tightly in a layer of plastic wrap and foil. Store in the freezer for up to 2 months and thaw in the refrigerator before serving.

Can I replace the pecans with something else?

Sure! It would taste great with walnuts, peanuts, or even macadamia nuts.

If you’re allergic to tree nuts, just leave the pecans out of the streusel topping altogether.

Enjoy!

With love from our simple kitchen to yours. 

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Caramel Pecan Buttermilk Pie

This buttermilk pie recipe uses caramel and pecans, and it tastes as good as it looks! Make it for a weeknight treat or holiday dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 2183cal

Author Donna Elick

Equipment

• mixing bowls
• 9 inch deep dish pie crust
• cookie sheet

Ingredients

Caramel Pecan Buttermilk Pie

• 9- inch pre-made deep dish pie shell
• 1/2 cup unsalted butter softened
• 1 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs room temperature
• 1 cup buttermilk room temperature
• 1 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract

Pecan Streusel

• 1/4 cup packed light brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter softened
• 1/2 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1/4 cup caramel sauce your favorite or our no-fail caramel sauce

Instructions

• Cream butter and sugar in a large mixing bowl until light and fluffy, about 3 minutes.
• Add flour, salt, and eggs. Beat until smooth. Add buttermilk, lemon juice, and vanilla. Blend well. (Mixture may appear curdled if your ingredients are cold.)
• Pour filling into a 9″ deep dish pie crust.
• Place pie pan on a cookie sheet and place in an oven that has been preheated to 350°F. Bake for 30 minutes.
• Meanwhile: combine the streusel ingredients in a medium bowl. Using thumb and fingers, pinch together all streusel ingredients (except the caramel sauce) to create a crumble.
• Remove pie from oven and sprinkle the pecan streusel on top of the pie. Place back into the oven and continue to back for 20 minutes.
• Allow to cool completely, on a cooling rack for 30 minutes.
• Drizzle the caramel over the pie.

Nutrition

Serving: 1 | Calories: 2183cal | Carbohydrates: 224g | Protein: 26g | Fat: 134g | Saturated Fat: 42g | Cholesterol: 148mg | Sodium: 1409mg | Sugar: 59g | Fiber: 7g | Calcium: 162mg | Iron: 9mg

Originally published November 2020

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