Type what you have

Ingredients

• ✓ pecan
• peach half
• brown sugar
• cinnamon

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler.
2. 2 Arrange peach halves, cut-sides up, in a shallow baking dish. Combine brown sugar, pecans, and cinnamon in a small dish; sprinkle over peaches.
3. 3 Cook in the preheated broiler until topping is browned, 2 to 3 minutes.

By KERAKAY

Ingredients

• ✓ pecan
• white vinegar
• egg white
• salt
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. 4 Add egg whites to the vinegar. Read John 10:10-11
5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9. 9 Go to bed. Read John 16:20 and 22.
10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia

Ingredients

• ✓ pecan
• chocolate chip
• caramel
• water
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet.
3. 3 Bake pecans in the preheated oven until fragrant and lightly browned, 7 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
5. 5 Line a baking sheet with aluminum foil; grease with butter.
6. 6 Combine caramels, water, and butter in a saucepan over low heat; cook, stirring occasionally, until caramels are melted and smooth. Fold in pecans.
7. 7 Drop caramel mixture by the spoonful onto the prepared baking sheet. Allow to cool and harden.
8. 8 Drizzle chocolate over caramel nut clusters. Refrigerate to set, about 1 hour.

By AnastasiaLS1

Ingredients

• ✓ pecan
• graham cracker
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Break each graham cracker into 4 equal pieces, creating 48 total; arrange closely together on a baking sheet.
3. 3 Melt margarine in a heavy sauepan over medium heat. Add brown sugar; cook and stir until boiling and frothy, then boil 2 minutes more, stirring constantly. Off heat, fold in pecans; pour over graham crackers, spreading evenly.
4. 4 Bake in the preheated oven until caramel mixture has baked into graham crackers, 8 to 10 minutes. Immediately transfer bars to a sheet of aluminum foil.

By Mary Smith

Ingredients

• ✓ pecan
• peach
• brown sugar
• sour cream

Instructions

1. 1 Place peach slices in a small serving bowl; sprinkle with brown sugar and top with sour cream and pecans.

By Mandy Hood

Ingredients

• ✓ pecan
• cherry pie filling
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread cherry pie filling over the bottom of a 9x13-inch baking pan. Stir cake mix and butter together into a gooey, clumpy mixture. Break into pieces between your fingers and crumble evenly on top of the cherry filling. Sprinkle chopped pecans evenly on top.
3. 3 Bake in the preheated oven until fruit is bubbling and dump cake is golden brown on top, 35 to 40 minutes.

By hhuffman4

Ingredients

• ✓ pecan
• cooking spray
• caramel
• semisweet chocolate chip
• shortening

Instructions

1. 1 Gather ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with aluminum foil and spray with nonstick spray.
2. 2 Arrange 3 pecan halves in a "Y" shape on the prepared cookie sheet. Place 1 caramel candy in the center of the "Y". Repeat with remaining pecans and caramels.
3. 3 Bake in the preheated oven just until caramel is melted, about 8 to 10 minutes.
4. 4 Meanwhile, heat chocolate chips and shortening in a saucepan over low heat until chocolate is melted.
5. 5 Spoon chocolate over candies and refrigerate until set, about 30 minutes.

By MARBALET

Ingredients

• ✓ pecan
• semisweet chocolate chip
• caramel bit
• pretzel
• apple chip

Instructions

1. 1 Line a 13x18-inch baking sheet with parchment paper; set aside.
2. 2 Place 2 cups chocolate chips in a microwave-safe bowl; melt in the microwave in 30-second intervals until smooth, stirring after each interval.
3. 3 Spread chocolate onto the prepared baking sheet in a thin, even layer. Cool.
4. 4 Place caramel bits in a separate microwave-safe bowl; melt in the microwave in 30-second intervals until smooth and bubbles, stirring after each interval.
5. 5 Drizzle caramel over chocolate, swirling evenly using a spatula; top with pretzels, pecans, and apple chips until fully covered. Place a separate large sheet parchment paper on top; press toppings into caramel by pressing on parchment paper. Chill in the refrigerator, about 15 minutes. Remove and discard top parchment paper.
6. 6 Place remaining ½ cup chocolate chips in a separate microwave-safe bowl; melt in the microwave. Transfer melted chocolate to a resealable plastic bag; cut off a small corner, then drizzle evenly over bark.
7. 7 Chill in refrigerator, 2 to 3 hours. Cut bark into squares or break into large pieces to serve.

By Annie Campbell

Ingredients

• ✓ pecan
• peach slice
• brown sugar substitute
• flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

• ✓ pecan
• vanilla ice cream sandwich
• whipped topping
• hot fudge ice cream topping
• caramel ice cream topping

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.
3. 3 Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.
4. 4 Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!

By DAYMOMMY

Ingredients

• ✓ pecan
• brown sugar
• flour
• apple pie spice
• apple
• butter

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C).
2. 2 Combine pecans, brown sugar, flour, and apple pie spice in a small bowl. Place apple wedges in a medium bowl; drizzle with butter and toss to coat. Arrange apples in a single layer in the air fryer basket and sprinkle with pecan mixture.
3. 3 Cook in the preheated air fryer until apples are tender, 10 to 15 minutes.

By Allrecipes

Ingredients

• ✓ pecan
• cherry pie filling
• sweetened condensed milk
• pineapple
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans.
3. 3 Fold in the whipped topping. Refrigerate until chilled.

By Shannon

Ingredients

• ✓ pecan
• caramel
• butter
• water
• dark chocolate

Instructions

1. 1 Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
2. 2 Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
3. 3 Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

By Barbara

Ingredients

• ✓ pecan
• saltine cracker
• butter
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a rimmed baking sheet with saltine crackers in single layer.
3. 3 Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.
4. 4 Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.
5. 5 Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.
6. 6 Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.
7. 7 Break toffee into pieces. Enjoy!

By Tracy

Ingredients

• ✓ pecan
• graham cracker
• brown sugar
• butter
• cream of tartar

Instructions

1. 1 Preheat the oven to 325 degrees F (170 degrees C).
2. 2 Place crackers to cover bottom of a 10x15-inch baking pan.
3. 3 Combine sugar, butter, and cream of tartar in a saucepan; heat to a boil. Add pecans; pour mixture over crackers.
4. 4 Bake in the preheated oven for 10 minutes. Cool in the pan about 3 minutes; remove from pan while still warm.

By EVANSDL

Ingredients

• ✓ pecan
• white sugar
• brown sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients. Line a baking sheet with aluminum foil.
2. 2 Combine pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat; bring to a boil. Do not stir once mixture begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
3. 3 Drop by spoonfuls onto the prepared baking sheet. Let cool completely.

By Wendy

Ingredients

• ✓ pecan
• brown sugar
• all-purpose flour
• butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
2. 2 Stir brown sugar, flour, and pecans together in a medium bowl. Beat butter and eggs together in a separate bowl until smooth; stir into flour mixture until just combined. Spoon batter into the prepared muffin cups about 2/3 full.
3. 3 Bake muffins in the preheated oven until tops spring back when touched, about 20 to 25 minutes; cool on wire racks.

By prissycat

Ingredients

• ✓ pecan
• brown sugar
• evaporated milk
• vanilla extract
• butter

Instructions

1. 1 Combine the brown sugar and evaporated milk in a medium saucepan. Heat over medium-high heat, stirring to dissolve the sugar. When the mixture begins to boil, connect a candy thermometer to the side of the pan.
2. 2 Heat to 232 degrees F (112 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Remove from the heat and use a sturdy wooden spoon to stir in vanilla. Add butter and pecans and continue to stir until thick and creamy. It will lose some of its shine. Drop spoonfuls onto waxed paper and allow to cool at room temperature until set. Store in an airtight container at room temperature.

By patricia johnson

Ingredients

• ✓ pecan
• butter
• white sugar
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour and beat at low speed until well blended; stir in pecans.
3. 3 Shape cookie dough into one inch balls and place on an ungreased cookie sheet. Bake in the preheated oven until edges are lightly browned, about 20 minutes. Transfer cookies onto a wire rack to cool.
4. 4 Roll cooled cookies in confectioners' sugar.

By Julia

Ingredients

• ✓ pecan
• peach
• all-purpose flour
• sugar
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour peaches and as much juice as you prefer into a 9x13-inch baking dish.
3. 3 Combine flour, sugar, and butter in a bowl; mix and knead with hands until crumbly.
4. 4 Sprinkle mixture over peaches, then scatter pecans over top.
5. 5 Bake in the preheated oven until topping is golden brown and peaches are bubbly, 45 minutes to 1 hour.

By cardiacrn1

Ingredients

• ✓ pecan
• cherry pie filling
• pineapple
• butter cake mix
• coconut
• margarine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour cherry pie filling into a 9x13-inch baking dish; top with pineapple but do not stir. Sprinkle cake mix over pineapple; sprinkle coconut over cake mix. Sprinkle pecans over coconut; pour melted margarine over top.
3. 3 Bake in the preheated oven until top is golden brown, about 40 minutes.

By LTEDFORD

Ingredients

• ✓ pecan
• sweetened condensed milk
• lemon juice
• pineapple
• whipped topping
• graham cracker crust

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk condensed milk and lemon juice together in a large bowl.
3. 3 Stir in drained pineapple and pecans, then fold in whipped topping.
4. 4 Pour mixture into prepared graham cracker crust. Refrigerate for at least 2 hours before serving.

By Teresa Jeffries

Ingredients

• ✓ pecan
• cranberry
• white sugar
• pineapple
• miniature marshmallow
• whipped cream

Instructions

1. 1 Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.

By TIASUE

Ingredients

• ✓ pecan
• lime flavored gelatin mix
• whipped topping
• pineapple
• sour cream
• miniature marshmallow

Instructions

1. 1 In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.

By Amy

Ingredients

• ✓ pecan
• butter pecan cake mix
• coconut pecan frosting
• egg
• vegetable oil
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
2. 2 Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
3. 3 Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
4. 4 Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

By Debbie Halford

Ingredients

• ✓ pecan
• butter
• crispy rice cereal
• brown sugar
• coconut
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168

Ingredients

• ✓ pecan
• water
• lime flavored gelatin mix
• pineapple
• cream cheese
• heavy cream

Instructions

1. 1 Gather the ingredients.
2. 2 Combine boiling water and gelatin mix in a large bowl; stir until dissolved. Stir in 1/2 cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
3. 3 Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature. Blend softened cream cheese and prepared gelatin until smooth. Mix in cooled pineapple.
4. 4 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
5. 5 Fold whipped cream into gelatin mixture. Fold in chopped nuts. Pour into a pretty glass bowl, and refrigerate for at least 4 hours or until set.

By SHECOOKS2

Ingredients

• ✓ pecan
• ✓ pecan
• cooking spray
• flour
• brown sugar
• whole wheat flour
• butter
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
2. 2 Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.

By racomom

Ingredients

• ✓ pecan
• sweetened condensed milk
• cream cheese
• whipped topping
• pineapple
• graham cracker crust

Instructions

1. 1 Blend condensed milk and cream cheese together in a large bowl; gently fold in the Cool Whip whipped topping. Stir in crushed pineapple and pecans.
2. 2 Pour filling into prepared pie crusts; chill pies until set, about 3 to 4 hours.
3. 3 Enjoy!

By NWILMOT

Ingredients

• ✓ pecan
• chocolate cake mix
• caramel
• evaporated milk
• butter
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Make cake mix according to package directions. Pour a little less than 1/2 of the batter into the prepared dish.
3. 3 Bake in the preheated oven for 15 minutes. Remove cake from the oven.
4. 4 Place caramels, milk, and butter in a microwave-safe bowl and cook on high, stirring occasionally, until melted and smooth, about 10 minutes. Pour melted caramel mixture over cake and sprinkle with pecans and chocolate chips. Pour remaining cake batter over the top.
5. 5 Bake in the preheated oven until the center of cake bounces back when gently pressed, 20 to 35 minutes.

By Debbie