If you’re searching for the perfect sweet treat to wow your friends or satisfy your own caramel cravings, look no further. This Caramel Pecan Lasagna Squares Recipe brings together layers of buttery cookie base, creamy dreamy fillings, and crunchy, caramel-coated pecans that dance on your taste buds. Each bite offers a beautiful harmony of textures and flavors — from the smooth cream cheese and pudding layers to the rich caramel and nutty pecans on top. It’s an irresistible dessert that feels like a warm hug on a plate, perfect for gatherings or anytime you need a special pick-me-up.
Ingredients You’ll Need
All the ingredients in this recipe are wonderfully straightforward yet each plays a crucial role in building the lasagna squares’ luscious texture and taste. From the buttery crust to the sweet, creamy layers and crunchy pecan topping, these essentials unite to create magic.
- 170 g unsalted butter, softened: Provides richness and moisture to the cookie base, making it tender and flavorful.
- 55 g brown sugar: Adds depth and caramel-like sweetness in the crust.
- 0.25 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 0.5 teaspoon ground cinnamon (optional): Introduces a warm spice note that complements caramel beautifully.
- 125 g all-purpose flour: The sturdy yet light structure base for the cookie crust.
- 60 g chopped toasted pecans: Gives a crunchy, nutty dimension right in the base layer.
- 225 g cream cheese, softened: Brings a creamy tang that contrasts nicely with the sweetness.
- 120 g powdered sugar: Sweetens the cream cheese layer smoothly.
- 360 g whipped topping, divided: Incorporates airiness for a light, fluffy texture in the filling and topping.
- 1 teaspoon vanilla extract: Adds fragrant warmth enhancing the creamy layers.
- 2 x 110 g caramel instant pudding mix: Delivers that luscious caramel flavor and thick consistency to the filling.
- 710 ml cold milk: Essential for preparing the pudding layer perfectly.
- 180 g whipped topping (for top layer): Keeps the top light and inviting.
- 100 g chopped pecans (for topping): For that irresistible crunch and nutty sweetness to finish the dessert.
- 100 g brown sugar (for topping): Coats the pecans with caramelized sweetness.
- 0.5 teaspoon ground cinnamon (optional, for topping): Enhances the topping with a hint of warm spice.
- 70 ml caramel dessert sauce: Drizzled on top for extra gooey caramel goodness and visual appeal.
How to Make Caramel Pecan Lasagna Squares Recipe
Step 1: Prepare the Cookie Base
Start by preheating your oven to 175°C (350°F). In a large mixing bowl, cream together softened butter, brown sugar, salt, and optional cinnamon until smooth and fully mixed. Slowly add in the flour at a low speed, mixing just until combined. The last touch is stirring in toasted pecans, which give this base its signature nutty crunch. This cookie layer is the foundation of the dessert, so make sure it is evenly spread in your greased baking dish.
Step 2: Bake and Cool the Crust
Bake the cookie dough for around 18 to 20 minutes until the edges turn a lovely golden color. This step is crucial because a perfectly baked crust holds all the creamy layers above without becoming soggy. Once baked, remove it from the oven and allow it to cool completely in the dish; this prevents the filling from melting when added next.
Step 3: Make the Cream Cheese Layer
In a clean bowl, beat softened cream cheese with powdered sugar until velvety smooth. Gently fold in 180 g of whipped topping and the vanilla extract to balance richness with fluffiness. Spread this creamy mixture evenly over the cooled cookie crust. To set the layer quickly and keep the dessert neat, chill the pan in the freezer for about 10 minutes.
Step 4: Prepare the Caramel Pudding Layer
Whisk the caramel instant pudding mix with cold milk vigorously until thick and luscious. This pudding layer introduces the rich caramel flavor that ties the whole dish together. Pour it carefully over the chilled cream cheese layer and return to the freezer for another 5 to 10 minutes to firm up the layers.
Step 5: Add the Whipped Topping and Caramelized Pecans
Spread the remaining 180 g of whipped topping over the set pudding layer for a light finish. While this sets, caramelize the remaining chopped pecans with brown sugar and cinnamon in a skillet over medium heat, stirring continuously until the sugar melts and coats the nuts. Let these clusters cool completely, then break them apart and sprinkle generously over the dessert. Drizzle with caramel sauce for a stunning caramel finish.
Step 6: Chill and Slice
Cover the entire dish and refrigerate for at least 3 to 4 hours to allow every luscious layer to set perfectly. When ready, slice the dessert into neat squares and serve. These Caramel Pecan Lasagna Squares are as beautiful as they are delicious, making every bite an absolute joy.
How to Serve Caramel Pecan Lasagna Squares Recipe
Garnishes
These squares are gorgeous on their own, but a final flourish can elevate them even more. Fresh whipped cream, a sprinkle of sea salt, or an extra dusting of cinnamon on top can add that finishing touch of elegance and flavor that surprises your guests.
Side Dishes
Serve these lasagna squares alongside a hot cup of coffee or a tall glass of cold milk. For brunch or special occasions, pairing them with fresh fruit salad balances the rich dessert with bright, juicy freshness.
Creative Ways to Present
If you want to impress visually, serve the squares in clear glass dishes to highlight the distinct caramel and cream layers. Alternatively, presenting on a rustic wooden board with scattered pecan clusters and caramel drizzle around the plate turns this dessert into a showstopper.
Make Ahead and Storage
Storing Leftovers
These squares keep beautifully refrigerated in an airtight container for up to 4 days. The flavors meld even more, making leftovers just as delightful as fresh.
Freezing
You can freeze the lasagna squares for up to 2 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container to prevent freezer burn. Thaw overnight in the fridge before serving for best texture.
Reheating
Because this dessert is best enjoyed chilled, skip reheating. Instead, allow frozen pieces to thaw naturally in the refrigerator to maintain their creamy layers and crisp pecan topping.
FAQs
Can I use regular pudding instead of caramel instant pudding mix?
While you can substitute, the caramel instant pudding mix is key for that rich, signature caramel flavor. Using vanilla or chocolate pudding will change the intended taste significantly.
How do I know when the cookie base is properly baked?
The edges should be lightly golden and firm to the touch, while the center remains set but slightly soft. Avoid overbaking to keep the base tender yet sturdy.
Can I make this dessert dairy-free?
With some ingredient swaps, like using dairy-free cream cheese and whipped toppings, and ensuring caramel pudding mix is dairy-free, you can adapt the recipe. Keep in mind, texture and taste may vary slightly.
Is it possible to make these squares gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend of your choice. Toast the pecans carefully, and the rest of the recipe remains the same, yielding a delightful gluten-free version.
What’s the best way to get clean-cut squares when slicing?
Use a sharp knife warmed slightly under hot water, wiping it clean between cuts. This helps slice through the layers smoothly without dragging or squashing them.
Final Thoughts
This Caramel Pecan Lasagna Squares Recipe is a true crowd-pleaser that combines ease with incredible flavor and texture. Once you try it, you’ll find it hard to stop at just one square. It’s the perfect dessert for sharing, celebrating, or simply savoring a cozy moment. Give it a go and watch it become a fast favorite in your recipe collection!
Print
Caramel Pecan Lasagna Squares Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Caramel Pecan Lasagna Squares are a decadent layered dessert featuring a buttery pecan cookie base, a creamy cream cheese and whipped topping layer, a rich caramel pudding middle, and a crunchy caramelized pecan topping. This no-bake, chilled lasagna-style treat is perfect for special occasions or sweet gatherings, combining textures and flavors from nutty, sweet, creamy, and caramel notes into delightful 12 squares.
Ingredients
Cookie Base
- 170 g unsalted butter, softened
- 55 g brown sugar
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 125 g all-purpose flour
- 60 g chopped toasted pecans
Cream Cheese Layer
- 225 g cream cheese, softened
- 120 g powdered sugar
- 180 g whipped topping (such as Cool Whip), divided
- 1 teaspoon vanilla extract
Caramel Pudding Layer
- 2 x 110 g caramel instant pudding mix
- 710 ml cold milk
Topping
- 180 g whipped topping (for top layer)
- 100 g chopped pecans (for topping)
- 100 g brown sugar (for topping)
- 0.5 teaspoon ground cinnamon (optional, for topping)
- 70 ml caramel dessert sauce
Instructions
- Prepare the Cookie Base: Preheat your oven to 175°C (350°F). In a large mixing bowl, beat the softened unsalted butter, brown sugar, salt, and optional cinnamon together until smooth and creamy. Slowly add the all-purpose flour and mix until combined. Fold in the chopped toasted pecans. Spread this dough evenly in a greased baking dish to form the base.
- Bake the Base: Bake the dough for 18-20 minutes until the edges are lightly golden. Remove from the oven and allow it to cool completely in the dish.
- Make the Cream Cheese Layer: In a clean bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Fold in 180 g of whipped topping and vanilla extract gently to keep it light. Spread this mixture evenly over the cooled cookie base. Freeze for 10 minutes to help it set.
- Prepare the Caramel Pudding Layer: Whisk together the caramel instant pudding mix and cold milk until thickened and smooth. Spread the pudding layer over the set cream cheese layer and freeze again for 5-10 minutes to firm up.
- Top with Whipped Topping: Gently spread the remaining 180 g of whipped topping over the set pudding layer.
- Make Caramelized Pecans: In a skillet over medium heat, combine the chopped pecans, brown sugar, and optional cinnamon. Stir constantly for about 5 minutes until sugar melts and coats the pecans. Cool completely and break into clusters.
- Assemble and Chill: Sprinkle the caramelized pecan clusters over the whipped topping. Drizzle caramel dessert sauce evenly on top. Cover and refrigerate for at least 3-4 hours to fully set the dessert.
- Serve: Slice into 12 squares and serve chilled to enjoy the layers and textures.
Notes
- For best results, allow the dessert to chill fully to ensure firm layers and easier slicing.
- You can toast pecans on a dry skillet until fragrant if not using pre-toasted pecans.
- Ground cinnamon is optional but adds warmth and depth to the flavor.
- If caramel instant pudding mix is unavailable, powdered caramel or butterscotch pudding mix can be substituted.
- Use fresh whipped topping and avoid melting layers by not overmixing or warming the dish during assembly.
- Storage: Keep refrigerated and consume within 3 days for optimal freshness.
