Pecan Sandie Praline Bars Recipes

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PECAN PRALINE BARS



Pecan Praline Bars image

Make and share this Pecan Praline Bars recipe from Food.com.

Provided by WI Cheesehead

Categories     Bar Cookie

Time 17m

Yield 48 cookies

Number Of Ingredients 4

24 whole graham crackers
1 cup butter
1 cup brown sugar, packed
1 cup chopped pecans

Steps:

  • Preheat oven to 350°F
  • Arrange graham crackers in ungreased 15x10x1-inch pan.
  • Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes.
  • Stir in pecans and spread evenly over crackers.
  • Bake about 10 minutes.
  • Cut each graham cracker in half while warm.

PECAN SANDIE PRALINE BARS



PECAN SANDIE PRALINE BARS image

What can I say except yummy! This recipe doesn't make a lot, unless you cut them into smaller pieces. Sooo good!

Provided by Judy W @zoobie

Categories     Other Desserts

Number Of Ingredients 17

COOKIE LAYER:
1 cup(s) unsalted butter, softened
1/3 cup(s) firmly packed light brown sugar
1 large egg
2-1/4 cup(s) a.p. flour
1 cup(s) finely chopped pecans
1 teaspoon(s) kosher salt
1 teaspoon(s) vanilla extract
PRALINE LAYER:
2/3 cup(s) light corn syrup
1/2 cup(s) firmly packed light brown sugar
2 large eggs
2 tablespoon(s) unsalted butter, melted
1 teaspoon(s) vanilla extract
1/4 teaspoon(s) kosher salt
1-1/2 cup(s) chopped pecans
1 - 12 oz. pkg. chocolate chips, semisweet

Steps:

  • Preheat oven to 350^. Grease and flour a 8" square baking pan. Set aside. In a large bowl, beat butter and sugar at medium speed until creamy. Add egg, beating until fully combined. Gradually add flour, pecans, salt & vanilla, beating until combined. Press mixture into bottom of prepared pan.
  • Bake until edges are golden brown, about 15 minutes. Let cool slightly. In a medium bowl, beat corn syrup, brown sugar, eggs, melted butter, vanilla & salt until combined; fold in pecans. Pour over cooled cookie layer.
  • Bake until praline layer is set, about 35 minutes. Immediately sprinkle chocolate chips over praline layer and let melt. Using an offset spatula, spread melted chocolate evenly over praline layer. Let cool to room temp. before cutting.

QUICK PRALINE BARS



Quick Praline Bars image

Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 30m

Yield 24

Number Of Ingredients 5

24 graham cracker squares
1/2 cup packed brown sugar
1/2 cup butter or margarine
1/2 teaspoon vanilla
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  • Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
  • Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
  • Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.

Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 6 g, TransFat 0 g

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PECAN PRALINE BARS - JEANIE AND LULU'S KITCHEN
Jun 28, 2019 Pre-heat the oven to 350 and get out a 9 x 13 pan. Line the pan with foil and spray it well with cooking spray. Then start on the blondie base.
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  • Pre-heat the oven to 350 and get out a 9 x 13 pan. Line the pan with foil and spray it well with cooking spray. Then start on the blondie base. Combine the flour, baking powder, cinnamon, nutmeg and salt together in a bowl and whisk them together. Set the dry ingredients aside. Get a large saucepan on the stove and melt the two sticks of butter in it. Whisk in the brown sugar and keep whisking until it is dissolved and thick. Take it off the heat and let it cool for a few minutes. Then whisk in the eggs and vanilla. Finally, whisk in the dry ingredients until you have a soft, sticky batter. Spread the batter evenly in the prepared pan and bake the tray for about 20 minutes. A toothpick inserted in the center should come out cleanly. Let the tray cool completely.
  • While the tray cools, make the praline icing. Wash out the saucepan you used for the blondie batter and then get it back on the stove. Combine the butter and brown sugar in it and let it come to a gentle boil over medium heat while you stir it constantly. Pour in the heavy cream and stir it in, letting it come back up to a gentle boil for 5 minutes while you keep stirring. Take it off the heat and let it cool for 15 minutes. Then stir in the powdered sugar until you have a nice icing. Finally, stir in the pecans. Working quickly before it sets, spread the icing evenly and smoothly on the cooled blondie layer. Set the tray in the refrigerator to completely set for 2 hours. Then cut into 20 even squares and serve! Enjoy!!


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