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
Step One:
Put brown sugar, butter, cream cheese and pure maple syrup in a saucepan.
Step Two:
Warm over medium heat until the cream cheese and butter are melted, stirring often with a wooden spoon.
Step Three:
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.
Maple Cream Caramel Sauce
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.
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 8 oz cream cheese
- 1/3 cup pure maple syrup
Instructions
- 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.
- Note: 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.
Notes
White Chocolate Pecan Skillet Cookie Recipe can be found here: https://www.thegunnysack.com/white-chocolate-pecan-cookie-bars/
Nutrition Information:
Yield: 14 Serving Size: 1 gramsAmount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 0gCholesterol: 35mgSodium: 113mgCarbohydrates: 17gSugar: 16gProtein: 1g
Monster Cookie Bars | Brown Butter Chocolate Chip Cookie Bars | Snickerdoodle Blondies
Brian Walter says
The taste of this is phenomenal, but I did not get the creamy texture I was hoping for. It seems like the cream cheese didn’t melt away as I expected but kind of left little bits of it throughout. This didn’t hurt the flavor at all, but the texture was a little off. Any ideas what might have went wring? I put everything in the pan together and brought to a boil breaking it up with a wooden spoon, then switched to a whisk and low boiled it another 7 or 8 mins. I went past the 5 thinking the little white bits might melt away. Any help appreciated as I would love to make this again.
Teresa Caruana says
The same thing happened to me! Have you found a fix for this? The taste was phenomenal, but the appearance and texture were a bit unappealing.
Jocelyn (Grandbaby cakes) says
The ice cream on top of this seriously took it over the top! I’m like wowza that is so amazing!!!