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White Chocolate Pecan Blondies

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This White Chocolate Pecan Blondies cookie bar recipe is a copycat of Applebee's Butter Pecan Blondies. Eat with ice cream and caramel on top!

White chocolate pecan blondies in a stack on a black plate.

These white chocolate pecan bar cookies are buttery and chewy with smooth white chocolate chips and crunchy chopped pecans. The combination is irresistible!

Tonia Larson from The Gunny Sack with a green background.

Tonia’s Notes

After falling in love with Applebee’s Sizzlin’ Butter Pecan Blondie, I decided to create a copycat recipe so I could make it at home and bring it with me to share with family and friends.

I often make cookie bars to share because they are a time saver! All of the “cookies” are made at once, so I can focus on other tasks. Plus, if you don’t overcook them, they end up with a delicious fudgy texture.

A hand holding a white chocolate pecan blondie.

How To Make White Chocolate Pecan Blondies

Step one button.

Cream Sweeteners

Combine the butter and shortening with a stand mixer. Then, cream in the brown sugar and granulated sugar for 2-3 minutes. Beat in the eggs and vanilla for 2 minutes. Then, stir in the baking soda and water mixture.

Stand mixer creaming sugar into butter.
Step two button.

Add The Flour

Add the salt and then stir in the flour one cup at a time.

Adding dry ingredients to the dough in a stand mixer.
Step three button.

White Chocolate and Pecans

Stir in the white chocolate chips and chopped pecans until combined.

White chocolate chips and chopped pecans added to the batter in the mixing bowl.
Step four button.

Bake

Spread the batter in a greased 9×13-inch pan. Bake at 350˚F for 20-25 minutes.

Baked bars in a pan.
Stack of white chocolate pecan blondies.

Recipe Tips

  • Make Ahead: These are the perfect bars to share because you can make them ahead of time. And since you make all at once in a pan you can spend the extra time completing another task.
  • Storage: Store the bars in an airtight container at room temperature for 3-4 days or in the freezer for 3-4 weeks.
  • Serving: To make it more like Applebee’s, warm up the bars before enjoying them. Place one on a plate, add a scoop of ice cream, and top with maple cream sauce.
White chocolate pecan blondie with a bite removed.
White chocolate pecan blondies in a stack on a black plate.

White Chocolate Pecan Blondies

This White Chocolate Pecan Cookie Bars recipe is beyond amazing with smooth white chocolate, crunchy pecans, and a delicious, fudgy center.
4.50 from 2 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16

Video

Equipment

Ingredients

Instructions

  • Preheat the oven to 350˚F. Mix baking soda and water together and set aside.
  • Use a stand mixer to combine the butter and shortening. Then cream in the brown sugar and granulated sugar for 2-3 minutes.
  • Add eggs and vanilla. Mix for 2-3 minutes.
  • Stir in the baking soda and water mixture.
  • Add the salt and then add the flour one cup at a time, mixing well after each addition.
  • Stir in white chocolate chips and chopped pecans.
  • Spread batter into a greased 9×13-inch pan.
  • Bake at 350° F for 20-25 minutes. Do not overbake.
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Notes

Be sure to make Maple Cream Sauce to put on top with a scoop of vanilla ice cream!
Store the bars in an airtight container at room temperature for 3-4 days or in the freezer for 3-4 weeks.

Nutrition

Serving: 1slice | Calories: 355kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 282mg | Potassium: 94mg | Fiber: 1g | Sugar: 26g | Vitamin A: 217IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Tonia Larson

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About Tonia Larson

Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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Comments

    4.50 from 2 votes (1 rating without comment)

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  1. kentuckylady717 says

    Sorry forgot to congratulate you on your Daughter and her team as one of the 2015 Technovation Regional Winners……that is wonderful…..but which one is your daughter ? 🙂

    Reply

  2. kentuckylady717 says

    5 stars
    Thank you so much for making a WHITE CHOCOLATE DESSERT….(.not suppose to have chocolate)caffeine issue…..
    These look so delicious and can’t wait to make them….
    But have 2 questions….
    (1) Can self-rising flour be used , and omit the baking powder ?
    (2) Can all butter be used instead of half shortening ?

    Reply

    • Tonia says

      You are very welcome! While I’ve never tried making the bars with self-rising flour or all butter, but I can share my opinions. The recipes for self-rising flour call for 1 cup of flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Since this recipe calls for 2 1/2 cups of flour that would mean the self-rising flour would have 3 3/4 teaspoons of baking powder and about 1/2 plus 1/8 teaspoon salt. So the amounts are off and therefore your results will vary too. As far as the butter goes, I love the results I get when using a mixture of the two. Here is a great article on shortening vs butter in cookies and information about substitutions: http://www.thekitchn.com/shortening-vs-butter-in-cookies-whats-the-difference-213812

      Reply