Pecan Praline Bars
Cross between a pecan pie and pecan sandies, these bars are out of this world and will melt in your mouth!
Equipment
- 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
Ingredients
- 1 1/2 cups all purpose flour
- 2 cups + 3 Tablespoons light brown sugar divided
- 1 1/3 cup + 3 Tablespoons butter divided
- 2 cups pecan halves divided
- 1/2 cup half and half
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees.
- Spray a 9x13" pan with non-stick spray and set aside. In mixing bowl, cream together 1 c. butter (softened, NOT melted), and 1/2 c. brown sugar. Add 1 1/2 c. flour, and 1/2 c. chopped pecans. Press mixture into pan, and bake at 325 for 22-25 minutes. Set aside to cool for 30 minutes.
- 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 1 1/2 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.
- In a saucepan, add 1/2 c. cream, 1/3 c. butter and 1 1/2 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.
Nutrition
Serving: 1gCalories: 373kcalCarbohydrates: 43gProtein: 2gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 127mgPotassium: 98mgFiber: 1gSugar: 35gVitamin A: 477IUVitamin C: 0.2mgCalcium: 41mgIron: 1mg
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