Description
Caramel Pecan Lasagna Squares are a show-stopping treat that combines rich flavors in easy layers.
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 (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