Creole Pecan Praline Bars Recipes

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CREOLE PECAN PRALINE BARS



Creole Pecan Praline Bars image

Categories     Christmas     Bake     Candy     Nut     Edible Gift     Cookies     Thanksgiving     Dessert

Number Of Ingredients 7

4 ounces Butter, room temperature
7.5 ounces Brown Sugar
1/4 teaspoon Salt
10 ounces Flour
9 ounces Pecan Halves (can also chop)
9 ounces Butter
3.75 ounces Brown Sugar

Steps:

  • Preheat oven to 325 (convection) 350 regular. Line 9 x 13 pan with parchment paper and lightly spay.
  • In mixing bowl, mix butter, brown sugar and salt (first three ingredients). Add flour and beat at low speed until the ingredients form tiny crumbs. Pour this mixture into prepared 9 x 13 pan. Spread the mixture/dough to form an even layer and press down firmly.
  • Add the pecan halves, flat side down, in one direction (they should be touching each other) to cover the dough. This will be a more formal appearance. As an alternative, you may want to chop the pecans and then spread them evenly over the base dough.
  • In a saucepan, melt the remaining butter and brown sugar over high heat. Stir the mixture with a wooden spoon until it comes to a rolling boil. Continue to stir for 30 seconds. Remove the pan from the heat.
  • Pour the butter/sugar (carmel) mixture over the dough, coating the entire surface. Bake the bars for 25 minutes. Remove from the oven and transfer to a rack to cool, then refrigerate for approximately 1-hour prior to slicing for easier handling. May also freeze and then slice after removing from freezer and allowing to slightly thaw.

PECAN-PRALINE BACON BARS



Pecan-Praline Bacon Bars image

Pecans, pralines and bacon? We went there (and we're never going back)!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 32

Number Of Ingredients 10

1 1/2 cups Gold Medal™ flour
1/2 cup packed dark brown sugar
1 cup butter or margarine, softened
1 package (2.1 oz) precooked bacon, cut into 1/4-inch slices
1/2 cup whipping cream
1/3 cup butter or margarine
1 1/2 cups packed dark brown sugar
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 1/2 cups pecan halves

Steps:

  • Heat oven to 325°F. In medium bowl, stir together flour and 1/2 cup brown sugar. Beat in 1 cup butter with electric mixer on medium speed until blended; stir in bacon. Press in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until center is set. Cool completely, about 30 minutes.
  • In 1-quart saucepan, heat whipping cream, 1/3 cup butter and 1 1/2 cups brown sugar to boiling over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat. Using whisk, stir in powdered sugar and the vanilla until smooth.
  • Spread praline frosting over cooled crust; sprinkle with pecans. Let stand 30 to 45 minutes until frosting is set but not firm. Cut into 8 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Bar, TransFat 0 g

CREOLE PRALINES



Creole Pralines image

Provided by Craig Claiborne

Categories     dessert

Time 35m

Yield 30 to 36 pralines

Number Of Ingredients 6

2 cups granulated sugar
1 cup dark brown sugar
1/4 pound butter
1 cup milk
2 tablespoons dark corn syrup
4 cups pecan halves

Steps:

  • Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
  • Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
  • Arrange several sheets of wax paper over layers of newspaper.
  • Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 7 milligrams, Sugar 18 grams, TransFat 0 grams

PECAN PRALINE BARS



Pecan Praline Bars image

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

24 whole graham crackers
1 cup butter
1 cup brown sugar, packed
1 cup chopped pecans

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.

NANA'S CREOLE PECAN CAKE BARS



Nana's Creole Pecan Cake Bars image

Make and share this Nana's Creole Pecan Cake Bars recipe from Food.com.

Provided by Katzen

Categories     Bar Cookie

Time 1h15m

Yield 48 Cookies, 24-48 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups light brown sugar, packed
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon nutmeg, freshly grated
3 cups pecans, chopped
1 cup raisins, preferably golden
1 cup pitted dates, finely chopped

Steps:

  • 1. Preheat oven to 300°F Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
  • 2. Sift flour, baking powder and salt together in a medium bowl.
  • 3. Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
  • 4. Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.).
  • 5. Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. Cut into 48 squares.
  • Per bar: 132 calories; 7 g fat (2 g sat, 3 g mono); 18 mg cholesterol; 17 g carbohydrate; 9 g added sugars; 1 g protein; 1 g fiber; 43 mg sodium; 90 mg potassium.
  • Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition Facts : Calories 265.7, Fat 14.4, SaturatedFat 3.5, Cholesterol 36.6, Sodium 81, Carbohydrate 34.3, Fiber 2.3, Sugar 26.6, Protein 3

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