Caramel Pecan Slab Pie
This Caramel Pecan Slab Pie is the perfect dessert for the holidays! A buttery crust is topped with crunchy pecans and a sweet caramel filling, then baked on a sheet pan. Cut into slices and top them with whipped cream and a drizzle of caramel for a truly decadent dessert!
Servings 16 bars
- 1 frozen Dough Puck from the Texas Pie Company, thawed
- 1 1/2 sticks unsalted butter, melted
- 1 1/2 cups white granulated sugar
- 3/4 cup all purpose Texas Pure Flour
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 1 cup caramel baking chips
- Caramel topping
- Whipped cream
Preheat oven to 350 degrees. Spray a 9x13 inch rimmed cookie sheet with cooking spray and set aside.
Place the thawed dough puck on a large piece of wax paper. Use a rolling pin to roll the dough into a large rectangle shape to fit the cookie sheet that you prepared in step 1. Separate the dough from the wax paper and press into the bottom and along the sides of the cookie sheet, cutting off any excess dough and using it to fill in any gaps.
In a medium sized bowl, mix the melted butter with the sugar and flour. Add in the eggs and vanilla extract and stir until everything is well combined. Fold in the chopped pecans and caramel chips.
Pour the pecan mixture on top of the crust, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes until the top is golden brown and the filling is cooked through. Remove from the oven and allow to cool on a wire rack before slicing. Serve with whipped cream and a drizzle of caramel topping. Enjoy!
Calories: 334kcal | Carbohydrates: 37g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 138mg | Potassium: 58mg | Fiber: 1g | Sugar: 26g | Vitamin A: 335IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg