Description
Caramel Pecan Lasagna Squares are a layered dessert featuring a buttery pecan shortbread crust, a creamy cream cheese layer, a rich caramel pudding layer, and topped with candied pecans and caramel sauce.
Ingredients
Scale
- 170 g unsalted butter, softened
- 55 g brown sugar
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 125 g all-purpose flour
- 60 g chopped toasted pecans
- 225 g cream cheese, softened
- 120 g powdered sugar
- 360 g whipped topping (such as Cool Whip), divided
- 1 teaspoon vanilla extract
- 2 x 110 g caramel instant pudding mix
- 710 ml cold milk
- 180 g whipped topping (from above)
- 100 g chopped pecans
- 100 g brown sugar
- 0.5 teaspoon ground cinnamon (optional)
- 70 ml caramel dessert sauce
Instructions
- Preheat oven to 175°C. Grease a 23 x 33 cm baking dish lightly with butter and set aside.
- In a large bowl, beat softened butter, brown sugar, salt, and cinnamon until smooth. Gradually mix in flour at low speed until incorporated. Stir in toasted chopped pecans.
- Spread dough mixture evenly into the prepared baking dish to form the base. Bake for 18-20 minutes or until light golden. Remove and let cool completely.
- In a clean bowl, beat cream cheese and powdered sugar until smooth and creamy. Gently fold in 180 g of whipped topping and vanilla extract. Spread evenly over the cooled shortbread base. Freeze for 10 minutes to set.
- In a mixing bowl, whisk together caramel instant pudding mix and cold milk until thick and smooth. Spread evenly over the cream cheese layer. Place the dish in the freezer for 5-10 minutes to further set.
- Gently spread the remaining 180 g whipped topping over the set pudding layer. Refrigerate while preparing candied pecans.
- In a skillet over medium heat, combine chopped pecans, brown sugar, and cinnamon. Cook, stirring constantly, for about 5 minutes until the sugar is fully melted and coats the pecans. Transfer mixture to parchment paper and allow to cool completely.
- Once sugared pecans are cooled, break into small clusters. Sprinkle over the dessert and drizzle with caramel sauce. Refrigerate for 3-4 hours until fully set before slicing into squares for serving.
Notes
- Ensure the butter is softened for better mixing.
- Adjust the amount of sugar based on your sweetness preference.
- Can substitute whipped topping with homemade whipped cream if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg