MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
HAZELNUT PRALINE COOKIE BARS
Enjoy these tasty praline cookie bars that are made using hazelnuts - a wonderful dessert treat to a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In food processor, place 1/2 cup hazelnuts. Cover; process until finely ground.
- In medium bowl, beat 1 cup brown sugar and 3/4 cup butter with electric mixer on medium speed 1 minute or until blended. On low speed, beat in flour and ground hazelnuts until well mixed. Press in pan. Bake 10 minutes.
- Sprinkle 1 cup hazelnuts over partially baked crust. In 2-quart saucepan, heat 2/3 cup butter and 1/2 cup brown sugar to boiling over medium heat, stirring constantly. Boil 1 minute. Pour over hazelnuts.
- Bake 15 to 16 minutes or until edges are bubbling. Cool completely in pan on cooling rack, about 1 hour.
- In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring once, until softened and chips can be stirred smooth. Drizzle melted chocolate over bars. Refrigerate 30 minutes or until chocolate is set. Use foil to lift bars out of pan. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 65 mg
PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
QUICK PRALINE BARS
Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
- Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 6 g, TransFat 0 g
PRALINE BARS
I was first introduced to these at a 4-H awards banquet. Ever since I was given the recipe,I have made this treat for special occasions.
Provided by Kathy Schroeder
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Line a 15x 10 jelly roll pan with parchment paper. Arrange crackers on the prepared jelly roll pan.
- 2. In a saucepan, combine brown sugar with the butter. Bring to a boil, then boil 1 minute. Remove from heat, and stir in vanilla.
- 3. Pour hot butter mixture over the graham crackers, spreading evenly. Sprinkle with the chopped pecans.
- 4. Place in oven, and bake 10 minutes. take out of oven, and cool slightly, about 5-6 minutes. Take a pizza cutter, and roll along the segmented lines in each square, creating 48 bars.
- 5. Next, place chocolate morsels in a microwaveable bowl. heat in microwave for 30 seconds, Take out and stir. Put back in microwave, and continue heating in 10 second intervals, until chocolate is smooth.
- 6. Drizzle melted chocolate over bars, then repeat the steps used with the milk chocolate, using the white chocolate. Let cool completely, before enjoying.
PRALINE COOKIE BARS
Yep, this is a good one! I love pralines and this one brought back some great memories when my husband would bring me back pralines from his business trips. Ah, memories.
Provided by Kathy Sterling
Categories Cookies
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil, letting some hang over the edges.
- 2. For the Crust: Cream 1 cup of butter and brown sugar together. Slowly stir in flour, salt and ground pecans until mixture is crumbly. Press into foil lined pan and bake for 20 minutes until golden brown.
- 3. Topping: Make topping while crust is baking. Combine butter, brown sugar, honey and heavy cream in a saucepan. Dissolve ingredients on a medium heat, stirring constantly. Lower heat and simmer for 1 minute. Add pecans & coconut (0ptional) and remove from heat.
- 4. Pour topping over crust as soon as it is removed from the oven. Spread it out evenly.
- 5. Return the pan to the oven and bake for an additional 20 minutes, until filling is set.
- 6. Remove pan from oven and cool completely.
- 7. Use the foil to lift cookie bars out of baking pan. Remove foil and cut into bars approximately 2" x 2"
PERFECTLY PECAN PRALINE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Praline:
- In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
- Cookies:
- In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
- While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
PRALINE BARS
Go nuts for these tasty Praline Bars. Baked over a buttery crust, these Praline Bars, studded with toffee bits and caramel topping, have a delectable cream cheese flavor.
Provided by My Food and Family
Categories Recipes
Time 4h8m
Yield Makes 32 servings, 1 bar each.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat butter, 1/2 cup of the sugar and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 20 to 23 min. or until lightly browned.
- Beat cream cheese, remaining 1/2 cup sugar and remaining 1/2 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in toffee bits. Pour over crust. Drop teaspoonfuls of the caramel topping evenly over cream cheese mixture. Cut through batter several times with knife for marble effect.
- Bake 30 min. or until center is almost set. Cool completely. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store leftover bars in tightly covered container in refrigerator.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 10 g, Protein 2 g
PECAN PRALINE BARS
Make and share this Pecan Praline Bars recipe from Food.com.
Provided by WI Cheesehead
Categories Bar Cookie
Time 17m
Yield 48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Arrange graham crackers in ungreased 15x10x1-inch pan.
- Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes.
- Stir in pecans and spread evenly over crackers.
- Bake about 10 minutes.
- Cut each graham cracker in half while warm.
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- Press dough evenly onto the bottom of an ungreased 13x9x2-inch baking pan. Bake for 12 to 15 minutes or until golden.
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- Press into the bottom of a 9 x 9 inch baking dish lined with parchment paper. Bake for 15-20 minutes until golden brown.
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