I fell in love with praline when my sister moved to Georgia years ago. I of course tried that wonderful, southern treat when she took me out to show me the town. Oh my goodness, total love at first bite my friends. I’ve been working on making my own version, and once I had it right I decided to slather it on a warmly spiced blondie base. The two layers worked so well together! These pecan praline bars were so decadent without being overly sweet because of the salty pecans.
Oh my goodness, having one with a frosty glass of milk was such a fantastic afternoon pick me up. They are so good with tea or coffee too. I loved how the salty, crunchy pecans gave it such fantastic flavor and texture to cut through all of the sweetness. The warm spices in the blondies helped as well to keep it all balanced. Hope you all love these beauties too! xoxo
These pecan praline bars are such an incredible dessert with a warmly spiced blondie base and a luscious, pecan filled praline top layer!
- 2cupsall-purpose flour
- 1teaspoonbaking powder
- 2cupsdark brown sugar
- 1tablespoonvanilla extract
- 1cupdark brown sugar
- 1/3cupheavy cream
- 2cupspowdered sugar
- 1cupchopped pecans
Pre-heat the oven to 350 and get out a 9 x 13 pan. Line the pan with foil and spray it well with cooking spray. Then start on the blondie base. Combine the flour, baking powder, cinnamon, nutmeg and salt together in a bowl and whisk them together. Set the dry ingredients aside. Get a large saucepan on the stove and melt the two sticks of butter in it. Whisk in the brown sugar and keep whisking until it is dissolved and thick. Take it off the heat and let it cool for a few minutes. Then whisk in the eggs and vanilla. Finally, whisk in the dry ingredients until you have a soft, sticky batter. Spread the batter evenly in the prepared pan and bake the tray for about 20 minutes. A toothpick inserted in the center should come out cleanly. Let the tray cool completely.
While the 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 the butter and brown sugar in it and let it come to a gentle boil over medium heat while you stir it constantly. Pour in the heavy cream and stir it in, letting it come back up to a gentle boil for 5 minutes while you keep stirring. Take it off the heat and let it cool for 15 minutes. Then stir in the powdered sugar until you have a nice icing. Finally, stir in the pecans. Working quickly before it sets, spread the icing evenly and smoothly on the cooled blondie layer. Set the tray in the refrigerator to completely set for 2 hours. Then cut into 20 even squares and serve! Enjoy!!