QUICK PRALINE BARS
Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
- Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 6 g, TransFat 0 g
HAZELNUT PRALINE COOKIE BARS
Enjoy these tasty praline cookie bars that are made using hazelnuts - a wonderful dessert treat to a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place 1/2 cup hazelnuts. Cover; process until finely ground.
- In medium bowl, beat 1 cup brown sugar and 3/4 cup butter with electric mixer on medium speed 1 minute or until blended. On low speed, beat in flour and ground hazelnuts until well mixed. Press in pan. Bake 10 minutes.
- Sprinkle 1 cup hazelnuts over partially baked crust. In 2-quart saucepan, heat 2/3 cup butter and 1/2 cup brown sugar to boiling over medium heat, stirring constantly. Boil 1 minute. Pour over hazelnuts.
- Bake 15 to 16 minutes or until edges are bubbling. Cool completely in pan on cooling rack, about 1 hour.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Refrigerate 30 minutes or until chocolate is set. Use foil to lift bars out of pan. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 65 mg
PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
PRALINE CRUNCH BARS
Take a basic cookie dough and give it a tasty twist. With little effort, you come up with a delicious dessert sure to please.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 25m
Yield 28 bars
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Place cookie dough, the 1/2 cup toffee pieces, and the pecans in a large resealable plastic bag and knead to combine. Press dough evenly over the bottom of an ungreased 13x9-in baking pan.
- Bake for 12 to 15 minutes or until golden brown. Sprinkle with chocolate pieces immediately after baking; let stand for 5 to 10 minutes or until chocolate is softened, then spread evenly over the bars. Sprinkle with the 1/3 cup toffee pieces.
- Chill for 15 minutes to set chocolate.
Nutrition Facts : Calories 152.1, Fat 8.9, SaturatedFat 3.3, Cholesterol 5.3, Sodium 78.3, Carbohydrate 18.8, Fiber 1, Sugar 10.7, Protein 1.5
MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
PRALINE CHEESECAKE BARS
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.
PRALINE SHORTBREAD SQUARES
Provided by Elana Amsterdam
Categories Dessert Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Pecan Fall Chill Potluck Kidney Friendly Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
- To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
- Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool.
- While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
- Place in the refrigerator for 3 hours to set. Cut into squares and serve.
PRALINE COOKIES
This recipe makes a good cookie, but rather rich!
Provided by Dawn
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
- Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
- Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 14.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 165.1 mg, Sugar 12.4 g
PRALINE BARS
Go nuts for these tasty Praline Bars. Baked over a buttery crust, these Praline Bars, studded with toffee bits and caramel topping, have a delectable cream cheese flavor.
Provided by My Food and Family
Categories Recipes
Time 4h8m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat butter, 1/2 cup of the sugar and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 20 to 23 min. or until lightly browned.
- Beat cream cheese, remaining 1/2 cup sugar and remaining 1/2 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in toffee bits. Pour over crust. Drop teaspoonfuls of the caramel topping evenly over cream cheese mixture. Cut through batter several times with knife for marble effect.
- Bake 30 min. or until center is almost set. Cool completely. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store leftover bars in tightly covered container in refrigerator.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 10 g, Protein 2 g
AUNT MARY DILLON'S PRALINE COOKIES
This is a simple drop cookie topped with a luxurious praline candy. A Louisiana specialty, praline combines chopped pecans with caramelized brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
- Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
- In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
PECAN PRALINE BARS
Make and share this Pecan Praline Bars recipe from Food.com.
Provided by WI Cheesehead
Categories Bar Cookie
Time 17m
Yield 48 cookies
Number Of Ingredients 4
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.
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