Praline Bars Recipes

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
• Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
• In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
• Increase the oven temperature to 450 degrees F and make the filling.
• Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
• Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

Steps:

• Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
• Prepare pumpkin batter;
• In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
• Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
• Using the same mixing bowl, prepare cream cheese batter:
• Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
• Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
• Prepare topping:
• Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
• Sprinkle crumbs evenly over marbled batter.
• Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.

Steps:

• 1. Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil, letting some hang over the edges.
• 2. For the Crust: Cream 1 cup of butter and brown sugar together. Slowly stir in flour, salt and ground pecans until mixture is crumbly. Press into foil lined pan and bake for 20 minutes until golden brown.
• 3. Topping: Make topping while crust is baking. Combine butter, brown sugar, honey and heavy cream in a saucepan. Dissolve ingredients on a medium heat, stirring constantly. Lower heat and simmer for 1 minute. Add pecans & coconut (0ptional) and remove from heat.
• 4. Pour topping over crust as soon as it is removed from the oven. Spread it out evenly.
• 5. Return the pan to the oven and bake for an additional 20 minutes, until filling is set.
• 6. Remove pan from oven and cool completely.
• 7. Use the foil to lift cookie bars out of baking pan. Remove foil and cut into bars approximately 2" x 2"

Steps:

• Lightly coat a 13-by-9-inch rimmed baking sheet with oil. Line with parchment, allowing 2 inches to hang over the long sides. Bring sugar and water to a boil in a small saucepan over medium-high heat, tilting pan to swirl and washing down sides with a wet pastry brush to prevent crystals from forming. Boil, without stirring, until mixture turns medium amber, 10 to 12 minutes.
• Remove from heat, and stir in pistachios and salt. Pour mixture onto prepared baking sheet, and quickly spread evenly with an offset spatula. Let cool until just set but still soft, about 2 minutes. Using the parchment as handles, transfer warm praline to a cutting board. Immediately cut praline into bars of desired size using a serrated knife lightly coated with oil. Let cool completely.

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.

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.