Pecan Blondie Caramel Cups Pillsbury Recipes

CARAMEL PECAN CUPS

Steps:

• 1.Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth. 2.Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.

BUTTER-PECAN BLONDIES

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
• Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
• Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
• Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.

CARAMEL PECAN CUPS

Steps:

• Stir the chocolate and heavy cream in a microwavable bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir until the chocolate mixture is smooth.
• Place 1 teaspoon chocolate mixture into each pastry cup. Drizzle with the caramel topping and sprinkle with the pecans.

PECAN BLONDIES WITH BROWNED BUTTER FROSTING

Steps:

• 1. Heat oven to 350°F. Grease 1x9-inch pan. In large bowl, combine sugar, brown sugar and 1/2 cup butter beat until light and fluffy. Add 1 teaspoon vanilla and eggs blend well. Add flour, baking powder and salt mix well. Stir in 1/2 cup pecans. Spread in bottom of greased pan.2. Bake at 350°F. for 23 to 33 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.3. Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in powdered sugar, 1/4 teaspoon vanilla and enough milk for desired spreading consistency blend until smooth. Spread over cooled bars. Arrange pecan halves over frosting. Cut into bars.TIP: * If desired, omit frosting and pecan halves. When bars are cool, sprinkle with powdered sugar.High Altitude (above 3500 feet): Increase flour to 1 3/4 cups decrease granulated sugar to 1/2 cup. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Bar * Calories: 130 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 20 mg 7% * Sodium: 80 mg 3% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 0 g 0% * Sugars: 15 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 1/2 Fruit, 1 Fat or 1 1/2 Carbohydrate, 1 FatSee Cook's Note: How to Cut Bars and Candies Perfectly

PECAN CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium mixing bowl blend softened cream cheese and 1/2 cup butter or margarine until thoroughly combined. Add flour and mix well. Place in refrigerator to chill.
• In a medium mixing bowl combine brown sugar and 1 tablespoon butter or margarine. Add egg and vanilla, and blend well. Stir in pecans.
• Pat crust into the bottoms of paper muffin cups. Pour in filling, distributing evenly between all cups. Bake in preheated oven for 30 minutes.