595 pea can recipes

Butterfinger poke cake made with German chocolate cake mix, butterscotch topping soaked into the layers, and crushed candy bars folded into whipped topping with pecans.

Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Pecan pie bars: shortbread crust topped with classic gooey pecan pie filling, baked in a sheet pan and cut into 36 holiday bars. All the flavor of pecan pie, none of the slicing drama.

Holiday fruit cake bakes candied pineapple, red and green cherries, golden and dark raisins, pecans, and oats into a nutmeg-mace spiced loaf. Wraps and keeps for weeks.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Southern jam cake with blackberry jam, buttermilk, raisins, and pecans baked low and slow in three spiced layers. Topped with a boiled cream frosting that drips down the sides just like it should.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

No-bake Kahlua cocoa balls made with vanilla wafer crumbs, pecans, cocoa, golden raisins, and candied cherries. Roll in coconut, powdered sugar, or nuts.

Sweet citrus-raisin dip blended with a whole orange (peel and all), golden raisins, pecans, mayo, and yogurt. A unique chunky fruit dip for chicken or crackers.

Buttery cinnamon nut squares baked low and slow with a shortbread-like base topped with egg white glaze and pressed pecans or almonds. A crisp, spiced bar cookie that ships and stores beautifully.

Buttery pecan coconut cookie balls with a hint of almond, baked golden and finished with a tropical pineapple honey glaze or a roll in powdered sugar. Makes about 6 dozen bite-sized treats.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.