The BEST Pecan Pie Fudge Bites
This Pecan Pie Fudge combines a buttery pie crust base, creamy white chocolate fudge, and toasted pecans for a sweet, crunchy holiday treat. It’s the perfect easy make-ahead dessert for Thanksgiving, Christmas, or cozy fall baking!
Servings: 16 squares
Calories: 250kcal
Equipment
- 8x8 inch baking dish
- medium saucepan
- spatula
- baking sheet
- oven
- refrigerator
Ingredients
- 1 premade refrigerated pie crust
- 1 1/2 cups pecans toasted and chopped
- 1/2 cup light corn syrup
- 1/3 cup light brown sugar packed
- 1/3 cup evaporated milk
- 3 cups white chocolate chips
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 400°F (200°C). Unroll the premade pie crust and fit it into the bottom of an 8×8-inch baking dish. Poke a few holes with a fork to prevent bubbling. Bake for 10 minutes or until lightly golden.
- In a medium saucepan, combine corn syrup, brown sugar, evaporated milk, white chocolate chips, and maple syrup. Heat over medium, stirring often, until smooth and melted.
- Remove from heat and stir in vanilla extract and a pinch of salt until fully incorporated.
- Pour the warm fudge mixture over the baked crust, spreading it evenly with a spatula. Refrigerate for 30 minutes.
- Sprinkle toasted, chopped pecans evenly over the top. Continue chilling for at least 6 hours or overnight until set.
- Once firm, cut into 16 squares. Serve cold or at room temperature for a melt-in-your-mouth texture.
Notes
Tips:
• Use toasted pecans for extra crunch and flavor.
• Chill overnight for clean, firm slices.
• Substitute dark or milk chocolate chips for a richer version.
• Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 2 months.
• Use toasted pecans for extra crunch and flavor.
• Chill overnight for clean, firm slices.
• Substitute dark or milk chocolate chips for a richer version.
• Store in an airtight container in the refrigerator for up to 1 week, or freeze up to 2 months.