A buttery, extra-spiced molasses cookie base topped with a decadent frosting with pecans and a touch of whiskey.

Makes 20 Bars

Cookie Crust:

¾ cup butter, at room temperature

1 cup sugar

¼ cup blackstrap molasses

1 egg

2 cups all purpose flour

1 tablespoon cinnamon, ground

1 teaspoon ginger, ground

1 teaspoon cardamom, ground

¼ teaspoon salt

2½ teaspoons baking soda


5 tablespoons salted butter, softened

¼ cup heavy cream

2 tablespoons vanilla instant

pudding mix

2 cups confectioners’ sugar

1 tablespoon whiskey

1 cup pecans, chopped

  1. Preheat oven to 350°F.
  2. Cream butter and sugar for 4 minutes in a stand mixer.
  3. Add molasses and egg and mix until incorporated.
  4. Measure out all dry ingredients into a bowl and mix together with a fork.
  5. With mixer on low, slowly add dry ingredients to egg mixture, and mix until fully incorporated.
  6. Press dough into a greased 9x9” pan
  7. Bake for 25 minutes
  8. Remove from oven and allow to cool completely
  9. For the topping, cream butter, heavy cream, and pudding mix.
  10. Add whiskey (if you don’t want to use whiskey, add vanilla or an extract of your choice) and mix well.
  11. With mixer on low, add confectioners’ sugar a bit at a time until all has been incorporated.
  12. Add pecans and mix well. The topping should be slightly thicker than a regular frosting.
  13. Spread the topping on the Blondies, let set, and cut into bars.


I used instant pudding mix in my frosting, but you could use Byrd's custard mix if it’s available to you.

Photography by Paul "Sweet Paul" Lowe

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