Pecan Praline Bars for Mardi Gras
One of the favorite treats in New Orleans—and the rest of the Deep South—is pecan pralines, candies made with cream, butter, tons of sugar, and pecans. This easy cookie recipe pays tribute to that delightful candy and obeys the law that governs Southern desserts: If it doesn't make your teeth ache, it's not worth eating.
Laissez Les Bon Temps Rouler! Let the Good Times Roll!
Laissez Les Bon Temps Rouler! Let the Good Times Roll!
Ingredients
At a glance
Bar cookies and squares
Easy cookies
Special occasion cookies
Makes
32 cookies
- 8 (2 1/4 x 5 inch) whole graham crackers
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 1 cup firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
- 1 cup pecan chips (or coarsely chopped pecan halves), preferably toasted
Steps
Preheat the oven to 350 degrees F. Lightly butter the bottom of a 13 x 9-inch baking pan.
Break each cracker into 4 individual graham crackers. (It's easiest to do this by cutting along the score lines on the cracker with a sharp knife.) Arrange the graham crackers (32 in all) in a single layer in the pan, setting them right next to each other. You may have to squeeze the last couple of pieces in. Set aside.
Put the butter and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Remove the pan from the heat and stir in the vanilla, salt, and pecans.
Pour the hot praline mixture evenly over the crackers and spread it gently and evenly with the back of a spoon.
Bake for 8 minutes, or until the topping is puffed and bubbling. Check crackers on the edges to make sure they're not browning.
Remove from the oven. Let cookies stand in the pan for 10 to 15 minutes. Using a spatula or frosting knife, separate cookies and remove them to a wire rack to cool. It's not a bad idea to refrigerate these.
Break each cracker into 4 individual graham crackers. (It's easiest to do this by cutting along the score lines on the cracker with a sharp knife.) Arrange the graham crackers (32 in all) in a single layer in the pan, setting them right next to each other. You may have to squeeze the last couple of pieces in. Set aside.
Put the butter and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring occasionally. Remove the pan from the heat and stir in the vanilla, salt, and pecans.
Pour the hot praline mixture evenly over the crackers and spread it gently and evenly with the back of a spoon.
Bake for 8 minutes, or until the topping is puffed and bubbling. Check crackers on the edges to make sure they're not browning.
Remove from the oven. Let cookies stand in the pan for 10 to 15 minutes. Using a spatula or frosting knife, separate cookies and remove them to a wire rack to cool. It's not a bad idea to refrigerate these.
Additional tips
Store: In single layers on plates, wrapped in foil.
Freeze: No
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Freeze: No
Mail: No
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