Description
These pecan praline bars are such an incredible dessert with a warmly spiced blondie base and a luscious, pecan-filled praline top layer!
Ingredients
- FOR THE BLONDIE LAYER:
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Salt
- 2 sticks Butter
- 2 cups Dark Brown Sugar
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- FOR THE PRALINE ICING:
- 1 stick Butter
- 1 cup Dark Brown Sugar
- ⅓ cups Heavy Cream
- 2 cups Powdered Sugar
- 1 cup Chopped Pecans
Preparation
Preheat oven to 350ºF and get out a 9 x 13 pan. Line pan with foil and spray well with cooking spray.
Start on the blondie base. Combine flour, baking powder, cinnamon, nutmeg and salt in a bowl and whisk together. Set dry ingredients aside.
Get a large saucepan on the stove and melt butter in it. Whisk in brown sugar and keep whisking until dissolved and thick. Take off heat and let cool for a few minutes. Then whisk in eggs and vanilla. Finally, whisk in dry ingredients until you have a soft, sticky batter. Spread batter evenly in prepared pan and bake tray for about 20 minutes. A toothpick inserted in the center should come out cleanly. Let tray cool completely.
While tray cools, make the praline icing. Wash out the saucepan you used for the blondie batter and then get it back on the stove. Combine butter and brown sugar in it and let it come to a gentle boil over medium heat while stirring constantly. Pour in heavy cream and stir it in, letting it come back up to a gentle boil for 5 minutes while you keep stirring. Take off heat and let cool for 15 minutes.
Stir in powdered sugar until you have a nice icing. Finally, stir in pecans. Working quickly before it sets, spread icing evenly and smoothly on cooled blondie layer. Set tray in the refrigerator to completely set for 2 hours. Then cut into 20 even squares and serve! Enjoy!
