595 pea can recipes

Make Ben & Jerry's New York Super Fudge Chunk at home: rich chocolate ice cream loaded with white and dark chocolate chunks, pecans, walnuts, and chocolate-covered almonds.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

A massive batch cookie recipe loaded with oats, raisins, pecans, butterscotch chips, and maple syrup. Makes dozens and dozens of chewy, buttery cookies for bake sales, holidays, and gifting.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Bread machine toffee nut wheat bread loaded with crunchy pecans, brown sugar, and a hint of coffee. Dump it in, press start, and fill the house with that warm, toasty aroma.

Apple cobbler cake: a dense, oil-based bundt cake loaded with chopped apples and toasted pecans. Moist, fruit-heavy and fall-friendly. The kind of cake that lives on the kitchen counter.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Homemade empanadas filled with spiced pumpkin, pecans, and raisins, sealed with a fork crimp and brushed with egg wash and cinnamon sugar. Golden, flaky, and warmly spiced.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.