If you’re searching for a dessert that’s both indulgent and easy to make, you’ve landed on the right recipe! Caramel Pecan Lasagna Squares are a show-stopping treat that will delight your taste buds and impress your guests. This layered dessert combines a buttery shortbread cookie base, creamy layers of cream cheese and caramel pudding, all finished off with a fluffy whipped topping and crunchy candied pecans. It’s a wonderful blend of flavors and textures, creating the perfect balance of sweetness and crunch that everyone adores.
The beauty of Caramel Pecan Lasagna Squares lies not only in its rich taste but also in its simplicity. With a preparation time of merely 30 minutes (excluding chilling time), this recipe allows you to whip up a delightful dessert without slaving away in the kitchen. Furthermore, it’s vegetarian-friendly, making it suitable for all your guests, regardless of dietary preferences. Perfect for holidays, gatherings, or even a sweet afternoon snack, these squares are sure to become a family favorite.
Every layer of this luscious dessert is bursting with flavor, from the brown sugar and cinnamon-infused cookie base to the creamy, dreamy pudding layers. Plus, the topping of candied pecans adds a delightful crunch that perfectly complements the overall creamy texture. Ready to take your dessert game to the next level? Let’s dive into why you’ll love making Caramel Pecan Lasagna Squares!
Why You’ll Love This Caramel Pecan Lasagna Squares
- Decadent Layers: The combination of ingredients creates a rich and delicious experience.
- Easy Preparation: Minimal hands-on time means you spend less time in the kitchen.
- Make-Ahead Option: This dessert can be prepared a day in advance, saving you time on busy days.
- Versatile Flavor: The balance of sweet caramel, creamy cheese, and crunchy pecans will please any crowd.
- Vegetarian-Friendly: Perfect for virtually any dietary preference.
Preparation Phase & Tools to Use
Before getting started on your Caramel Pecan Lasagna Squares, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to 175°C (350°F) and lightly greasing a 23 x 33 cm baking dish with butter; this allows your dessert to come out easily after baking. You will need standard baking tools such as measuring cups, a mixing bowl, a hand mixer for the creamy layers, and a whisk for mixing the pudding. A spatula is also useful for evenly spreading layers without disturbing the texture.
Make sure your ingredients are at room temperature to achieve a smoother consistency, especially for the cream cheese and butter. Lastly, having parchment paper handy can make transferring the candied pecans easy and mess-free!
Ingredients
- 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 (for top layer)
- 100 g chopped pecans (for topping)
- 100 g brown sugar (for topping)
- 0.5 teaspoon ground cinnamon (optional, for topping)
- 70 ml caramel dessert sauce
Instructions
Step 1: Prepare the Cookie Base
Begin by preheating your oven to 175°C (350°F). In a large mixing bowl, combine the softened unsalted butter, brown sugar, salt, and the optional cinnamon. Beat these ingredients together until they are smooth and creamy, ensuring all the sugar is fully incorporated. Gradually mix in the all-purpose flour at a low speed, continuing until everything is well combined. Finally, stir in the chopped toasted pecans to add a nutty flavor.
Transfer this dough into the greased baking dish, spreading it evenly to form the cookie base. Bake this in the preheated oven for about 18-20 minutes or until the edges are lightly golden. Once baked, remove from the oven and let it cool completely in the dish.
Step 2: Make the Cream Cheese Layer
In a separate clean mixing bowl, mix the softened cream cheese with the powdered sugar until it reaches a smooth and creamy consistency. Gently fold in 180 g of whipped topping along with the vanilla extract, ensuring that the airiness of the whipped topping helps create a light texture. Once combined, spread this mixture evenly over the cooled cookie base. To help it set quickly, place the dish in the freezer for about 10 minutes.
Step 3: Create the Caramel Pudding Layer
In another mixing bowl, whisk together the caramel instant pudding mix with 710 ml of cold milk. Continue whisking until the mixture thickens and becomes smooth. Carefully spread this pudding layer over the set cream cheese layer. Again, place the dish back into the freezer for an additional 5-10 minutes to firm up the layers nicely.
Step 4: Add the Topping
Once the pudding layer is set, gently spread the remaining 180 g of whipped topping over the top. Now it’s time to prepare the candied pecans! In a skillet over medium heat, add the remaining chopped pecans along with 100 g of brown sugar and the optional ground cinnamon. Stir constantly for about 5 minutes until the sugar melts and coats the pecans nicely. Afterward, transfer the pecans onto parchment paper and allow them to cool completely. Once cooled, break them into small clusters.
Step 5: Final Assembly
After the pecans have cooled, sprinkle them generously over the whipped topping layer on the dessert. Drizzle with caramel dessert sauce for an eye-catching finish. Cover the dish and refrigerate the dessert for at least 3-4 hours to ensure it is fully set. Once set, slice the squares and serve to your eager guests!
Variations
- Protein: Consider adding chopped chocolate chips for a rich and decadent variation.
- Vegetables: Although untraditional, you could fold in some finely grated zucchini to add moisture.
- Spices: Experiment with different spices like nutmeg or cardamom to enhance the flavor profile.
Cooking Notes
- Ensure that the cookie layer is completely cool before adding the cream cheese layer; this prevents any melting.
- This dessert can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
Serving Suggestions
- Serve with a dollop of extra whipped topping on the side for added indulgence.
- Pair with a cup of coffee or tea for a delightful dessert experience.
Tips
- Adjust the amount of caramel sauce based on your sweetness preference.
- Try to find good quality caramel pudding mix for the best flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3.5 hours
Nutritional Information
- Calories: 250
- Protein: 3 g
- Sodium: 150 mg
FAQs
Can I prepare Caramel Pecan Lasagna Squares in advance?
Absolutely! You can prepare these squares the day before serving to save time and enhance the flavors as they meld in the refrigerator.
Can I use low-fat ingredients?
Yes, you can substitute low-fat cream cheese and whipped topping, though it may slightly alter the texture and richness of the dessert.
What can I do with leftover caramel sauce?
Leftover caramel sauce can be stored in an airtight container in the fridge and used for other desserts, coffee, or even as a topping for pancakes!
Are there any nut-free alternatives?
To enjoy a nut-free version, simply omit the pecans and replace them with crushed graham crackers or additional chocolate chips for added texture.
Conclusion
Caramel Pecan Lasagna Squares are a charming dessert that combines simplicity with rich, layered flavors. Whether you’re serving these squares at a potluck, a family gathering, or just enjoying them at home, they are bound to wow your guests and leave them wanting more! This delightful dessert showcases how convenient delightful baking can be, allowing you to pull off a treat that looks as great as it tastes. So why wait? Try making Caramel Pecan Lasagna Squares today, and don’t forget to share your variations or feedback in the comments below!
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Caramel Pecan Lasagna Squares
- Total Time: 3.5 hours
- Yield: 12 servings 1x
Description
Caramel Pecan Lasagna Squares are a show-stopping treat that combines rich flavors in easy layers.
Ingredients
- 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 (for top layer)
- 100 g chopped pecans (for topping)
- 100 g brown sugar (for topping)
- 0.5 teaspoon ground cinnamon (optional, for topping)
- 70 ml caramel dessert sauce
Instructions
- Begin by preheating your oven to 175°C (350°F). In a large mixing bowl, combine the softened unsalted butter, brown sugar, salt, and the optional cinnamon. Beat these ingredients together until they are smooth and creamy, ensuring all the sugar is fully incorporated. Gradually mix in the all-purpose flour at a low speed, continuing until everything is well combined. Finally, stir in the chopped toasted pecans to add a nutty flavor.
- Transfer this dough into the greased baking dish, spreading it evenly to form the cookie base. Bake this in the preheated oven for about 18-20 minutes or until the edges are lightly golden. Once baked, remove from the oven and let it cool completely in the dish.
- In a separate clean mixing bowl, mix the softened cream cheese with the powdered sugar until it reaches a smooth and creamy consistency. Gently fold in 180 g of whipped topping along with the vanilla extract, ensuring that the airiness of the whipped topping helps create a light texture. Once combined, spread this mixture evenly over the cooled cookie base. To help it set quickly, place the dish in the freezer for about 10 minutes.
- In another mixing bowl, whisk together the caramel instant pudding mix with 710 ml of cold milk. Continue whisking until the mixture thickens and becomes smooth. Carefully spread this pudding layer over the set cream cheese layer. Again, place the dish back into the freezer for an additional 5-10 minutes to firm up the layers nicely.
- Once the pudding layer is set, gently spread the remaining 180 g of whipped topping over the top. In a skillet over medium heat, add the remaining chopped pecans along with 100 g of brown sugar and the optional ground cinnamon. Stir constantly for about 5 minutes until the sugar melts and coats the pecans nicely. Allow them to cool completely before breaking them into small clusters.
- After the pecans have cooled, sprinkle them generously over the whipped topping layer on the dessert. Drizzle with caramel dessert sauce for an eye-catching finish. Cover the dish and refrigerate the dessert for at least 3-4 hours to ensure it is fully set. Once set, slice the squares and serve to your eager guests!
Notes
This dessert can be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g