Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pecan halves, coarsely chopped
- 1/2 cup light brown sugar (for topping)
- 1/2 cup unsalted butter (for topping)
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- Make the crust: In a medium bowl, cream together 1 cup butter and 1 cup brown sugar until light and fluffy. Add the flour and salt; mix until a crumbly dough forms. Press evenly into the bottom of the prepared pan.
- Bake the crust for 15–18 minutes or until lightly golden.
- Make the praline topping: In a small saucepan, melt 1/2 cup butter over medium heat. Add 1/2 cup brown sugar and 2 tablespoons heavy cream. Bring to a gentle boil and cook for 1–2 minutes, stirring constantly until smooth. Remove from heat and stir in vanilla extract and chopped pecans.
- Spread topping evenly over the warm crust.
- Return to oven and bake for another 15–20 minutes or until the topping is bubbly and golden.
- Cool completely in the pan, then lift out and cut into bars.
- Enjoy! Store in an airtight container at room temperature for up to 5 days.
If you’d like, I can help you adjust this to be chewier, thicker, or add chocolate — just let me know!