Pecan Praline Bars by Delightful E Made

Pecan Praline Bars by Delightful E Made

As a kid, I wasn’t always the biggest fan of pecans – any nuts, really.   As a kid I didn’t like many foods – tomatoes, nuts, some types of meat – all of these things kinda grossed me out.  Its funny as we get older, as adults our palates change.  I now love all of these things, especially pecans!

Pecan Praline Bars by Delightful E Made

Pecan Praline Bars by Delightful E Made

I now keep a steady stock of pecans in our house.  Maybe its because we live in the south (I think its a requirement when living south of the Mason-Dixon line!), or maybe its because they are just an amazing baking staple.  Pecans are quite possibly on of the most delicious, versatile foods available.  These Pecan Praline Bars take advantage of this amazing ingredient!  The pecan shortbread crust, and the caramel-pecan frosting make these bars rich and delicious.  They are a cross between pecan pie and pecan sandies – and will melt in your mouth!

Pecan Praline Bars
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 20
Prep time:
Cook time:
Total time:

 
Cross between a pecan pie and pecan sandies, these bars are out of this world and will melt in your mouth!
Ingredients
  • 1½ c. flour
  • 2 c. +3 Tbsp. Brown Sugar, divided
  • 1⅓ c. +3 Tbsp. Butter, divided
  • 2 c. pecan halves, divided
  • ½ c. half & half
  • 1½ c. powdered sugar
  • 1 tsp. vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray a 9×13″ pan with non-stick spray and set aside. In mixing bowl, cream together 1 c. butter (softened, NOT melted), and ½ c. brown sugar. Add 1½ c. flour, and ½ c. chopped pecans. Press mixture into pan, and bake at 325 for 22-25 minutes. Set aside to cool for 30 minutes.
  3. Adjust oven temperature to 225 degrees. While crust cools, in small skillet, melt 3 Tbsp. butter with 3 Tbsp. of brown sugar. When melted add 1½ c. pecan halves. Coat pecans with sugar mixture and saute for about 3-5 minutes on medium-low heat. Transfer the coated pecans to a baking sheet at toast in a 225 degree oven for 20 minutes. When done, set aside to cool.
  4. In a saucepan, add ½ c. cream, ⅓ c. butter and 1½ c. brown sugar. Bring to a low boil over medium heat while stirring. Boil for 1 minute and remove from heat. Whisk in powdered sugar and vanilla until smooth. Pour over pecan crust, and top with toasted pecans. Let stand 30-45 minutes to set-up. Store in refrigerator.

These are great for a holiday treat, or for delicious dessert any time of the year.  I will have a batch of these ready for my holiday goodie trays for Christmas gatherings.  I hope you enjoy these bars as much as my family has over the years.

~Erin

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This recipe was adapted and revised from the cookbook Betty Crocker The Big Book of Cookies.  You can purchase this cookbook at http://www.barnesandnoble.com/w/betty-crocker-the-big-book-of-cookies-betty-crocker-editors/1108085658?ean=9781118177426

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