Creole Pecan Praline Bars

Creole Pecan Praline Bars
Servings
32
Servings
32
Print Recipe
Creole Pecan Praline Bars
Servings
32
Servings
32
Print Recipe
Ingredients
Instructions
  1. Preheat the oven to 350ºF.
  2. Prepare a 9 x 13-inch pan: line with foil; don't butter it.
  3. Beat one stick of butter until it's soft in the mixer.
  4. Add the salt and one cup of the sugar and beat to mix.
  5. Add the flour and beat for 1 to 2 minutes until the ingredients form tiny crumbs that hold together when you press the mixture between your fingers.
  6. Turn the mixture into the prepared pan, spread it to form a level layer; press it to make the layer compact.
  7. Line up the pecans in a uniform arrangement over the base layer.
  8. Place 1½ cups of butter and 1/3 cup of brown sugar in a saucepan.
  9. Stir over high heat with a wooden spoon until the mixture comes to a hard boil all over the surface.
  10. Continue to stir the mixture over the heat for 30 seconds longer.
  11. Remove the pan from the heat; pour the hot mixture all over the pecans to coat the surface.
  12. Bake for 22 minutes.
  13. Remove the bars from the oven and let them cool.
  14. Refrigerate the bars for hour or more; invert and peel off foil.
  15. Turn the cold firm cake right side up onto cutting board; first mark in quarters; then with a large knife cut those quarters (into 4 pieces). Cut each of those pieces into quarters (16 pieces total); cut each of those pieces into halves (32 pieces total).
  16. Wrap the bars individually in foil or plastic wrap.
  17. Serve them at room temperature.
Recipe Notes

2002
Maura made these first. They're from Maida Heater's Brand-New Book of Great Cookies, and they're stellar.

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