Pecan Praline Bars
A buttery shortbread crust topped with a rich caramel-pecan layer. Crunchy, gooey, and irresistibly sweet!
Ingredients
For the Crust:
For the Pecan Praline Topping:
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1 cup unsalted butter
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1 cup packed light brown sugar
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¼ cup honey or light corn syrup
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2 tablespoons heavy cream
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2 cups pecan halves or chopped pecans
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1 teaspoon vanilla extract
Instructions
1. Make the crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine flour, powdered sugar, butter, and salt until crumbly.
Press the mixture firmly into the bottom of a greased or parchment-lined 9×13-inch pan.
Bake for 18–20 minutes, or until lightly golden. Let it cool slightly.
2. Prepare the topping:
In a saucepan over medium heat, melt the butter.
Stir in brown sugar, honey (or corn syrup), and cream. Bring to a gentle boil for 2–3 minutes while stirring.
Remove from heat, stir in vanilla and pecans.
3. Assemble and bake again:
Pour the pecan caramel mixture evenly over the baked crust.
Bake for another 20–25 minutes or until bubbling and golden brown.
4. Cool and cut:
Let it cool completely at room temperature, then chill in the fridge for at least 1 hour before slicing into bars.
Serving Tip:
Serve chilled or at room temperature with a cup of coffee or milk — perfect for holidays, potlucks, or dessert trays!
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