Pecan Praline Bars
Indulge in the irresistible decadence of Pecan Praline Bars, a Southern-inspired treat that's perfect for holidays, potlucks, or anytime your sweet tooth strikes! Featuring a buttery shortbread crust that provides the perfect base, these bars are topped with a rich, gooey praline layer made from brown sugar, heavy cream, and an abundance of toasted pecans. The caramelized pecan topping creates a chewy, nutty finish that melts in your mouth with every bite. Ready in under an hour, this easy-to-follow recipe yields 24 delectable servings, making it ideal for sharing. Whether you're a fan of classic pecan desserts or simply looking for a show-stopping treat, these Pecan Praline Bars are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1.25 cups brown sugar, packed
- 0.5 cup heavy cream
- 2 cups pecans, chopped
- 0.5 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream together 1 cup of unsalted butter and 0.5 cups of granulated sugar until light and fluffy.
Mix in 2 teaspoons of vanilla extract until combined.
Gradually add 2 cups of all-purpose flour, mixing until the dough just comes together.
Press the dough evenly into the bottom of the prepared pan to form the crust.
Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is cooling, prepare the pecan praline topping. In a medium saucepan over medium heat, combine 1.25 cups of packed brown sugar, 0.5 cups of heavy cream, and 0.5 teaspoons of salt.
Cook the mixture, stirring frequently, until the sugar is dissolved, and the mixture begins to simmer. Continue simmering for 1-2 minutes.
Remove the saucepan from the heat and stir in 2 cups of chopped pecans.
Pour the pecan mixture evenly over the partially baked crust, spreading it out gently with a spatula.
Return the pan to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 24 squares or rectangles.
Serve and enjoy! Store leftover bars in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 15.0 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
