This recipe delivers a delightful interpretation of “Pecan Praline Bars,” offering a rich, buttery, and satisfyingly sweet dessert in a convenient bar form. The image prominently showcases several squares of these bars, highlighting their distinctive layers: a thick, golden shortbread-like crust at the bottom, topped with a generous, luscious caramel-pecan filling. Whole and half pecans are visibly embedded in the glossy, translucent praline layer, suggesting a delightful crunch with every bite. These bars capture the essence of traditional pecan pie or pralines but are much easier to make and serve, perfect for sharing at gatherings, holiday dessert tables, or as an indulgent treat with coffee. The combination of the crisp crust and the chewy, nutty topping creates a harmonious balance of textures and flavors.
Ingredients:
For the Shortbread Crust:
- 2 cups (240g) all-purpose flour
- 1 cup (2 sticks or 226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
For the Pecan Praline Topping:
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup (200g) packed light brown sugar
- ½ cup (120ml) light corn syrup (or maple syrup for a less sweet, different flavor)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (about 220g) pecan halves or chopped pecans
Equipment:
- 9×13 inch baking dish
- Parchment paper
- Large mixing bowls (2)
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Medium saucepan
- Whisk
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Shortbread Crust
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Baking Dish: Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper if desired, although with the butter in the crust, it’s often not necessary.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened 1 cup unsalted butter and ½ cup granulated sugar until light and fluffy, about 2-3 minutes.
- Add Dry Ingredients: Gradually add the 2 cups all-purpose flour and ¼ teaspoon salt to the creamed mixture. Mix on low speed until just combined and a soft dough forms. Do not overmix.
- Press Crust: Press the dough evenly into the bottom of the prepared 9×13 inch baking dish. Use your fingers or the bottom of a glass to ensure an even and compact layer.
- Pre-bake Crust: Bake the crust for 15-20 minutes, or until lightly golden brown. This helps create a crisp base for the bars. Remove from oven and set aside while you prepare the topping. Keep the oven on.
Part 2: Prepare the Pecan Praline Topping
- Combine Ingredients: In a medium saucepan, combine the 1 cup unsalted butter, 1 cup packed light brown sugar, and ½ cup light corn syrup.
- Melt and Boil: Heat the mixture over medium heat, stirring occasionally, until the butter is completely melted and the sugar is dissolved. Bring the mixture to a gentle boil, stirring constantly, and let it boil for 1 minute. Do not boil for too long, or the caramel will become too hard.
- Remove from Heat: Remove the saucepan from the heat. Stir in the 1 teaspoon vanilla extract and ¼ teaspoon salt.
- Add Pecans: Gently fold in the 2 cups of pecan halves or chopped pecans until they are evenly coated in the caramel mixture.
Part 3: Assemble and Bake the Bars
- Pour Topping: Pour the hot pecan praline topping evenly over the warm, pre-baked shortbread crust in the baking dish. Spread it gently with a rubber spatula to cover the entire surface, ensuring the pecans are relatively evenly distributed.
- Bake Again: Return the baking dish to the preheated oven. Bake for another 20-25 minutes, or until the topping is bubbly and golden brown, and the edges are set. The center may still appear slightly soft but will firm up as it cools.
- Cool Completely: Carefully remove the baking dish from the oven. Place it on a wire cooling rack and allow the bars to cool completely at room temperature before cutting. This is a very important step; if you cut them while warm, the caramel will be too soft and messy. Cooling can take at least 2-3 hours, or even longer. For best results, you can chill them in the refrigerator for 30-60 minutes after they have cooled down significantly at room temperature.
- Cut into Bars: Once completely cooled and firm, use the parchment paper overhang to lift the entire slab of bars out of the baking dish. Place it on a cutting board. Using a sharp, warm knife (run under hot water and wipe dry between cuts), slice the bars into desired square or rectangular portions.
Part 4: Serve and Store
- Serve: Serve these delicious Pecan Praline Bars as a dessert or a sweet snack. They pair wonderfully with coffee or tea.
- Store: Store any leftover Pecan Praline Bars in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.