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
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
EASY CREAMY PECAN PRALINES
Steps:
- Gather the ingredients.
- Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
- Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
- In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
- Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
- Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
- Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
- Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
- Let the candy stand at room temperature until firm, about 30 minutes.
Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 8 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 27 mg, Sugar 20 g, Fat 8 g, ServingSize 20 pralines (20 servings), UnsaturatedFat 0 g
PECAN BARS
Steps:
- Preheat oven to 350 degrees F.
- Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
- In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
- Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
- Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
FAVORITE PECAN PIE BARS
This pecan bar recipe is the perfect little gift this winter. Send your favorite holiday travelers on their way with a package of these nutty little bars to eat when they get home. -Sylvia Ford, Kennett, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, mix flour, sugar and salt; cut in cold butter until mixture resembles coarse crumbs. Press into a greased 15x10x1-in. baking pan. Bake 20 minutes., For filling, in a large bowl, whisk eggs, corn syrup, sugar, melted butter and vanilla. Stir in pecans. Spread over hot crust., Bake 25-30 minutes longer or until filling is set. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 157 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
PECAN PIE BARS I
These pecan pie bars are great for the children and adults in any family.
Provided by MARIETA
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
- In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
- Bake for 20 minutes in the preheated oven.
- While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
- Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 30.7 g, Cholesterol 20.7 mg, Fat 12 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 117.5 mg, Sugar 15.2 g
PECAN BARS II
This recipe is a holiday favorite of mine but you can use it any time you have a craving for pecan pie. You can make it suit any number large or small, just keep multiplying the recipe!
Provided by Joan
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
- Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
- In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
- Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 10.3 g, Cholesterol 12.1 mg, Fat 9.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.9 g, Sodium 59.1 mg, Sugar 6.8 g
EASY PECAN PIE BARS
I'm always searching for fast and easy recipes to take to the teachers lounge. The staff goes nuts for these shortcut pecan pie bars. -Kathro Yoder, Defiance, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 174mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 0 fiber), Protein 2g protein.
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.
PECAN-PRALINE BACON BARS
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
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 PECAN PRALINE BARS
Categories Christmas Bake Candy Nut Edible Gift Cookies Thanksgiving Dessert
Number Of Ingredients 7
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.
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