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Butter Pecan Crunch

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close up shot of a slice of butter pecan crunch topped with cool whip and crumbled heath candy bars on a plate
This butter pecan crunch features a delicious graham crust, creamy, buttery filling, and generous topping of crumbled Heath bars.
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Table of Contents
  1. Butter Pecan Crunch Ingredients
  2. How To Make This Butter Pecan Crunch Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Butter pecan crunch is a perfect no-bake treat for a get-together. Its filling is a creamy mix of vanilla pudding and rich butter pecan ice cream sitting atop a buttery graham cracker crust and topped with a generous sprinkle of crumbled Heath bars.

close up shot of a slice of butter pecan crunch topped with cool whip and crumbled heath candy bars on a plate

Butter Pecan Crunch Ingredients

You’ll need:

For the Crust

  • 2 tablespoons of sugar
  • 1 tablespoon of brown sugar
  • 10 graham crackers, crushed
  • 7 tablespoons of melted butter

For the Filling

  • 2 cups of milk
  • 2 (3.4-ounce) boxes of instant vanilla pudding
  • 1 quart of butter pecan ice cream
  • 1 (8-ounce) container of Cool Whip
  • 2 Heath candy bars

SUBSTITUTIONS AND ADDITIONS

CANDY BARS: Crumbled-up Skor bars or toffee chips would be a yummy alternative to Heath candy bars if you can’t get your hands on them. You can also choose another type of milk or dark chocolate bar if you’d like.

TOPPINGS: Feel free to add any other of your favorite toppings onto your ice cream cake. Extra chopped nuts are a great choice.

ICE CREAM: This recipe isn’t just limited to butter pecan, either. I’ve tried it with other ice cream flavors, and they turn out just as amazing. Test out your favorite ice cream flavors, and let us know your top choices for this recipe. Chocolate ice cream and butterscotch ice cream are both great choices.

How To Make This Butter Pecan Crunch Recipe

For the Graham Cracker Crust

STEP ONE: Line the bottom of a 9×13-inch pan with parchment paper.

STEP TWO: Combine the white and brown sugar with the graham cracker crumbs.

PRO TIP:

Crush the graham crackers either by pulsing them in a food processor until they are crumbs or put the crackers in a Ziploc bag and crush them with a rolling pin.

STEP THREE: Melt butter and combine it with the mixture to make a crumbly paste.

STEP FOUR: Press the mixture firmly into the bottom of the prepared baking pan.

butter pecan crunch process shot of crust mixture pressed into the bottom of a pan

STEP FIVE: Set the crust by letting it refrigerate for about 10 to 20 minutes before putting in any fillings.

For the Filling

STEP ONE: In a large bowl with an electric mixer on medium speed, mix milk and vanilla pudding mixes together until it becomes thick.

butter pecan crunch process shot of ingredients being blended together in a bowl

STEP TWO: Add the butter pecan ice cream and fold until even.

STEP THREE: Pour the creamy filling into the pan on top of the graham cracker crust and use an offset spatula to evenly spread it in the prepared pan, then put it in the freezer to chill for about 2 hours.

butter pecan crunch process shot of mixture being poured on top of graham cracker crust in a baking dish

STEP FOUR: Before serving, top with Cool Whip and 2 chopped-up Heath candy bars.

PRO TIP:

Put the Heath bars in the freezer while the dessert is chilling to make them easier to chop.

butter pecan crunch process shot of cake being topped with cool whip and crumbled heath candy bars

How To Serve

Serve this delightful treat in a bowl, and add a drizzle of chocolate sauce or caramel sauce to make this dessert extra sweet too! Or you can add whipped cream, which is honestly a go-to for any dessert.

No-bake desserts, like this butter pecan crunch recipe, are so easy to make! Some of our popular no-bake recipes include no-bake strawberry jello pie and no-bake peanut butter pie.

Storage

IN THE FREEZER: Store any leftovers of this pecan butter crunch recipe in the freezer in an airtight container for up to three months.

close up shot of a slices of butter pecan crunch topped with cool whip and crumbled heath candy bars on a plate and in a baking dish

Icebox cakes are some of my favorite desserts to make. This butter crunch treat is a no-bake ice cream cake that combines the thick texture of the ice cream base with the crunchy texture of the crust and lots of pecans for a satisfying texture.

FREQUENTLY ASKED QUESTIONS

Can I use a different ice cream flavor in this recipe?

This is a fun recipe to experiment with. It is flexible enough that you could use any flavor of ice cream you’d like.

If I can’t find Heath bars, what would be a good substitute?

Skor bars are very similar to Heath bars, so they would work great if you can’t find Heath bars. Toffee bits would also be a great topping for this treat.

Can I use a different type of crushed cookie base rather than the graham crackers?

This creamy butter pecan crunch recipe would also work with vanilla sandwich cookies or a Nilla wafer crust.

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close up shot of a slice of butter pecan crunch topped with cool whip and crumbled heath candy bars on a plate

Butter Pecan Crunch

5 from 5 votes
This butter pecan crunch features a delicious graham crust, creamy, buttery filling, and generous topping of crumbled Heath bars.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 12

Ingredients
  

Crust

  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 10 graham crackers, crushed
  • 7 tablespoons melted butter

Filling

  • 2 cups milk
  • 3.4 ounces instant vanilla pudding
  • 1 quart butter pecan ice cream
  • 8 ounces Cool Whip
  • 2 Heath candy bars

Instructions
 

  • Combine the graham crumbs and white and brown sugar together. Add the melted butter to make a crumbly paste.
  • Press mixture into the bottom of a 9×13-inch pan and refrigerate for 10 minutes.
  • Mix milk and vanilla pudding together, then add butter pecan ice cream.
  • Pour on top of the graham cracker crust, then put in the freezer to chill.
  • Before serving, top with Cool Whip and 2 chopped up Heath candy bars.

Video

Notes

  • Crush the graham crackers either by pulsing them in a food processor until they are crumbs or put the crackers in a Ziploc bag and crush them with a rolling pin.
  • Put the Heath bars in the freezer while the dessert is chilling to make them easier to crumble.

Nutrition

Calories: 367kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 273mg | Potassium: 264mg | Fiber: 1g | Sugar: 34g | Vitamin A: 635IU | Vitamin C: 0.5mg | Calcium: 184mg | Iron: 1mg
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  1. Treena says

    5 stars
    Delicious dessert! I ended up substituting the Heath candy bars for Skor bits and I certainly was not disappointed in the taste!