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Caramel Pecan Biscotti

Total Time

Prep: 1 hour Bake: 35 min. + chilling


about 2 dozen

My husband helped me concoct this variation on a classic. With caramel and nuts and dipped in chocolate, it makes a scrumptious indulgence.—Cara Bjornlie, Detroit Lakes, Minnesota
Caramel Pecan Biscotti Recipe photo by Taste of Home
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  • 1 cup sugar
  • 1/2 cup canola oil
  • 2 teaspoons caramel flavoring syrup
  • 3 eggs
  • 2/3 cup finely chopped pecans, divided
  • 3-1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 20 caramels
  • 4 teaspoons half-and-half cream


  1. In a large bowl, beat sugar, oil and caramel syrup until blended. Beat in eggs; stir in 1/3 cup pecans. Combine flour and baking powder; gradually add to sugar mixture and mix well (dough will be stiff).
  2. Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in. x 2-in. rectangle. Bake at 375° for 25-30 minutes or until light brown.
  3. Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  4. Bake for 5 minutes on each side or until golden brown. Remove to wire racks to cool completely.
  5. In a microwave, melt chocolate chips; stir until smooth. Dip tip of each cookie into chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate for 5-10 minutes or until set.
  6. In a small heavy saucepan, heat caramels and cream over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Drizzle over biscotti; sprinkle with remaining pecans. Refrigerate for 10-15 minutes or until caramel is set. Store in an airtight container.
This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.

Nutrition Facts

1 cookie: 244 calories, 11g fat (3g saturated fat), 27mg cholesterol, 81mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein.

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