Pralinesquares Recipes

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

QUICK PRALINE BARS

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.

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

PRALINES

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

PRALINE SQUARES

Steps:

• Melt shortning in saucepan over low heat.
• Remove from heat and mix in sugar egg and vanilla.
• Stir in remaining ingredients.
• Spread in greased 9 x 13-inch pan.
• Bake 25 minutes at 350°F.
• While warm, cut into squares.

CHOCOLATE PRALINE SQUARES

Steps:

• For crust, stir together flour and powdered sugar. Cut in the 3/4 cup butter until pieces are the size of small peas. Stir in the 1 1/2 cups pecans. Press into a lightly greased 13x9x2-inch baking pan. Bake in a 325 degree F oven 25 minutes or until light brown.
• For filling, in a medium saucepan combine light and dark corn syrups, brown sugar, and the 1/4 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat. Beat eggs with an electric mixer on low speed until mixed. Continue beating, slowly adding hot mixture. Stir in 2 cups pecans, peel, and vanilla.
• Pour filling onto crust. Sprinkle with chocolate pieces. Bake in a 350 degree F oven for 35 to 40 minutes or until center is set. Cool on a wire rack; chill to store. To serve, cut into squares. If desired, serve with Orange Cream and additional finely shredded orange peel.
• Orange Cream: Combine 1 cup whipping cream, 2 tablespoons sugar, and 2 tablespoons dairy sour cream; beat until mixture starts to thicken. Add 1 tablespoon orange liqueur or 1/2 teaspoon orange extract, 1/2 teaspoon finely shredded orange peel, and 1/2 teaspoon vanilla; beat on low speed just until soft peaks form (tips curl).

PRALINE SHORTBREAD SQUARES

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 BARS

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.

CHEESECAKE PRALINE SQUARES

Steps:

• In a large bowl, combine the flour, butter, pecans and confectioners' sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 20-24 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest. Add eggs; beat on low speed just until combined. Pour over crust. , Bake at 350° for 35-40 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan, combine brown sugar and cream. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in pecans and vanilla. Pour over cheesecake. Refrigerate for 4 hours or overnight. Cut into squares.

PRALINE GRAHAMS

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil. Break the graham crackers at indentations; place in a single layer in pan. , In a small saucepan, combine butter and brown sugar. Bring to a rolling boil over medium heat; boil for 2 minutes. Remove from the heat; add nuts. Pour over crackers. , Bake at 350° for 10 minutes or until lightly browned. Let stand for 2-3 minutes. Remove to a wire rack to cool.