Maple Pecan Caramel Sauce recipe for Maple Pecan Caramel Skillet Cookies. It’s a copycat recipe of Applebee’s Butter Pecan Blondies with white chocolate pecan blondies topped with vanilla ice cream, warm maple caramel sauce, and pecans.
When it comes to dessert, sometimes it pays to go over the top. That is how I feel about these Maple Pecan Caramel Skillet Cookies.
They start with a blondie cooked in a cast iron skillet. Not just any blondie, but one with white chocolate and pecans.
I shared the recipe for these cookies a couple of weeks ago and they are fabulous straight out of the pan, but why not go directly to amazing and top them with vanilla bean ice cream, warm, maple caramel sauce, and more pecans?
First, make these white chocolate pecan cookie bars in a cast iron skillet or a 9×13 pan.
Maple Cream Caramel Sauce Recipe
Put brown sugar, butter, cream cheese and pure maple syrup in a saucepan.
Warm over medium heat until the cream cheese and butter are melted, stirring often with a wooden spoon.
Bring the mixture to a boil and cook the caramel for about five minutes to thicken, while whisking.
Try to resist eating the caramel sauce with a spoon. If you make the caramel sauce ahead of time, store it in the fridge and reheat in the microwave before serving. You can thin the sauce with a tablespoon or two of half-n-half.
Top warm slices of white chocolate pecan skillet cookie with a scoop of vanilla ice cream and pour on the warm maple cream caramel sauce.
Sprinkle with more pecan and serve immediately. These Maple Pecan Caramel Skillet Cookies will produce ohhhhs, ahhhhs, and yummms from everyone eating them.