PIES AND TACOS
These Pecan Pie Blondies have quickly become one of my absolute favorite desserts.
Melt chopped white chocolate and butter together in the microwave in 15–30 second bursts, stirring between each, until smooth and glossy. Or, melt over a double boiler, whisking until fully combined.
Whisk in the sugar until combined. Add the eggs one at a time, whisking after each, then mix in the yolk and vanilla. In another bowl, combine the flour, salt, and a pinch of baking powder if using.
Fold these into the wet mixture gently using a spatula until just incorporated. Stir in the chopped pecans.
While the blondies bake, mix chopped pecans, butter, maple syrup, brown sugar, corn syrup, and salt in a bowl. Transfer to a saucepan, bring to a gentle boil, and simmer for 3 minutes. Stir in vanilla to finish.
Remove blondies from the oven once edges are set. Pour warm pecan caramel over the top, spreading evenly. Return to oven for 25 minutes, until the topping bubbles and darkens.
Place the pan on a wire rack and cool completely before slicing. As the blondies cool, the topping firms up slightly, creating neat, glossy squares.
It’s the kind of treat that disappears fast at the dessert table.