Go Back
Delicious Caramel Pecan Lasagna Squares topped with caramel and pecans

Caramel Pecan Lasagna Squares

A delicious and simple dessert featuring layers of buttery shortbread, creamy filling, and a sweet caramel topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Butter, softened Ensure it is softened for easy mixing.
  • 1/2 cup Brown Sugar Provides sweetness and a hint of caramel flavor.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 teaspoon Cinnamon Adds warmth to the base.
  • 2 cups Flour Forms the structure of the base.
  • 1 cup Chopped Pecans, toasted Introduces crunch and nutty flavor.
For the Cream Cheese Layer
  • 1 package Cream Cheese Ensure it is softened for smooth mixing.
  • 1/2 cup Powdered Sugar Sweetens and maintains a smooth texture.
  • 1 cup Whipped Topping Lightens the cream cheese mixture.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Pudding Layer
  • 1 package Caramel Instant Pudding Mix Provides flavor and creamy texture.
  • 2 cups Cold Milk Activates pudding mix.
For the Topping
  • 1 cup Whipped Topping Used for topping the pudding layer.
  • 1/2 cup Caramel Sauce For drizzling on top.
  • 1 cup Chopped Pecans For topping the dessert.
For the Candied Pecans
  • 1 cup Chopped Pecans For making candied pecans.
  • 1/4 cup Brown Sugar Used to coat the pecans.
  • 1/2 teaspoon Cinnamon Adds sweet spice flavor.

Method
 

Preparation
  1. Preheat the oven to 175°C. Lightly grease a 23 x 33 cm baking dish with butter and set it aside.
  2. In a large bowl, beat softened butter, brown sugar, salt, and cinnamon until smooth.
  3. Gradually mix in flour on low speed until well combined. Stir in toasted chopped pecans.
  4. Spread the dough evenly into the prepared baking dish and bake for 18-20 minutes until light golden. Remove from the oven and let it cool completely.
Layer Assembly
  1. In a clean bowl, beat cream cheese and powdered sugar until smooth. Gently fold in whipped topping and vanilla extract.
  2. Spread the cream cheese mixture evenly over the cooled base and freeze for 10 minutes to set.
  3. Whisk together caramel instant pudding mix and cold milk until thick, then spread this mixture evenly over the cream cheese layer.
  4. Place the dish in the freezer for 5-10 minutes to firm up.
Topping and Finishing
  1. Spread the remaining whipped topping over the pudding layer and refrigerate while preparing the candied pecans.
  2. In a skillet over medium heat, combine chopped pecans, brown sugar, and cinnamon. Cook for about 5 minutes, stirring constantly until the sugar melts and coats the pecans.
  3. Transfer to parchment paper and let it cool completely before breaking them into clusters.
  4. Sprinkle the candied pecans over the dessert and drizzle with caramel sauce. Refrigerate for 3-4 hours until fully set before slicing into squares for serving.

Notes

Use softened butter for easy mixing, ensure the base is completely cool before adding layers, and gently fold in whipped topping for a lighter texture.