Tuesday, March 25, 2008

Creole Pecan Praline Bars

These are from Maida Heatter and they are delicious. They are easy too. The only time consuming part is lining up the pecans in rows so that the bars will cut easily.

Equipment: 9 x 13 x 2 inch baking pan

32 Bars or 64 bite-size pieces

Preheat oven to 350

Shortbread Layer:
1 stick butter @ room temp
1 Cup (packed) light brown sugar
1/4 tsp salt
2 Cups sifted flour
2 1/2 Cups large pecan halves

Praline Topping:
11/2 sticks butter
1/3 cup (packed) light brown sugar

Turn pan upside down and press a sheet of aluminum foil, shiny side down, onto the pan, shaping it to the pan. Remove the foil. Pour some water into the pan to wet it all over, and pour out all but 1 tbl. Place the foil in the pan and press it to the bottom and sides to adhere.

Make the shortbread layer: Using a mixer, beat the butter until soft. Add the sugar & salt & beat to mix. Add the flour and beat at low speed for 1-2 minutes until the ingredients form tiny crumbs that hold together when pinched. Tun dough into foil-lined pan. Using your fingertips, spread the dough to form an even layer and then press it down with the palm of her hand. Place the pecan halves, flat side down, in 1 direction, touching each other, to cover the dough.

Make the praline layer: In a small saucepan, melt the butter and brown sugar over high heat. Stir until it comes to a rolling boil and continue stirring for 30 seconds. Remove from heat and pour over the nuts, coating as much as possible.

Bake the cake for 22 minutes. Transfer to a rack to cool, then refrigerate for at least 1 hour and up to 2 days before slicing.

To slice, cover pan with a board or cookie sheet and invert. Remove the pan and peel off the foil. Cover with another board and invert again to turn right side up. Using a large, serrated knife, cut crosswise into quarters, then cut each strip crosswise into 8 bars (~31/4 x 1 inch). You may halve these bars to make pieces about 1 2/3 x 1 inch. Serve at room temperature.

1 comment:

  1. Anonymous6:28 AM

    This recipe was in Food and Wine March 1995, p 98. The F&W web site apparently didn't add it to its online archive so I haven't been able to retrieve it from there. Fortunately I kept the magazine and have typed it up for my own use and to share. But someone asked me for this the other day and it was great to find it with a google search.

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