Butter Pecan Crunch is a delightful dessert that perfectly balances creamy, crunchy, and sweet flavors. It’s incredibly simple to prepare, making it an ideal choice for busy weeknights or weekend gatherings. This recipe combines the rich taste of butter pecan ice cream with a crunchy graham cracker crust, taking your dessert game to the next level!
Recipe Information
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 300
Protein: 3g
Carbohydrates: 28g
Fat: 18g
Fiber: 1g
Sugar: 16g
Sodium: 200mg
Why Make Butter Pecan Crunch
Butter Pecan Crunch is the ultimate crowd-pleaser. The combination of flavors and textures makes it a unique dessert option that everyone will love. Not only is it delicious, but it’s also versatile. You can easily customize it by adding your favorite candy or even swapping the ice cream flavor. Plus, with easy preparation and minimal baking, it saves you time in the kitchen while still impressing your guests.
How to Make Butter Pecan Crunch Step by Step
Ingredients
2 tbsp sugar
1 tbsp brown sugar
10 graham crackers (crushed)
7 tbsp melted butter
2 cups milk
3.4 oz instant vanilla pudding
1 quart butter pecan ice cream
8 oz Cool Whip
2 Heath candy bars
Directions
- Preheat oven to 350°F (175°C). In a bowl, mix sugar, brown sugar, crushed graham crackers, and melted butter. Press mixture into the bottom of a 9×13-inch baking dish. Bake for 10 minutes.
- In another bowl, whisk together milk and instant vanilla pudding until thickened. Fold in butter pecan ice cream and Cool Whip until well combined.
- Crush Heath candy bars and fold into the mixture. Pour filling over the crust in the baking dish.
- Chill in the refrigerator for at least 2 hours before serving.
How to Serve Butter Pecan Crunch
Serve Butter Pecan Crunch chilled and garnished with additional crushed Heath bars for a pleasing finish. Pair it with fresh fruit like sliced strawberries or a scoop of vanilla ice cream on the side for added sweetness. You could also drizzle a bit of chocolate or caramel sauce for an extra indulgent touch!
How to Store Butter Pecan Crunch
Butter Pecan Crunch is best stored in the refrigerator. Simply cover the baking dish with plastic wrap or aluminum foil to keep it fresh. If you want to keep it longer, you can freeze it for up to two months. Just allow it to thaw in the fridge before serving, and it will still maintain its delicious flavor and texture.
Expert Tips for Cooking Butter Pecan Crunch
- For a deeper flavor, consider toasting the crushed graham crackers in the oven for a few minutes before mixing with butter and sugars.
- Make sure the milk is cold when mixing with the vanilla pudding to ensure it thickens properly.
- For an added crunch, sprinkle some extra chopped nuts on top before serving.
- Customize the ice cream flavor for a fun twist; consider using chocolate or vanilla instead of butter pecan.
- Serving this dessert in individual cups can make for a fun presentation at parties!
Delicious Variations of Butter Pecan Crunch
Make it a spiced version by adding a pinch of cinnamon or nutmeg to the crust. For a more tropical flavor, use coconut ice cream and top with toasted coconut flakes. If you’re feeling adventurous, you can create a citrus version by folding in a little lemon or orange zest into the filling mixture.
Conclusion
Butter Pecan Crunch is sure to become a favorite dessert in your household. Its creamy texture, sweet flavor, and easy preparation make it perfect for any occasion. Give this recipe a try, and enjoy a delightful dessert that’s sure to impress!
Butter Pecan Crunch
Ingredients
For the crust
- 2 tbsp sugar
- 1 tbsp brown sugar
- 10 pieces graham crackers, crushed
- 7 tbsp melted butter
For the filling
- 2 cups milk Make sure it's cold for proper thickening
- 3.4 oz instant vanilla pudding
- 1 quart butter pecan ice cream Can be swapped for other flavors
- 8 oz Cool Whip
- 2 bars Heath candy Crushed for folding into the mixture
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a bowl, mix sugar, brown sugar, crushed graham crackers, and melted butter.
- Press mixture into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes.
Filling
- In another bowl, whisk together milk and instant vanilla pudding until thickened.
- Fold in butter pecan ice cream and Cool Whip until well combined.
- Crush Heath candy bars and fold into the mixture.
- Pour filling over the crust in the baking dish.
- Chill in the refrigerator for at least 2 hours before serving.
