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.
QUICK PRALINES
No candy thermometer required and in side by side taste tests with regular pralines, these always win.
Provided by Claire312
Categories Candy
Time 30m
Yield 12 Pralines, 12 serving(s)
Number Of Ingredients 6
Steps:
- In medium saucepan, bring water and butter to a boil; stir in sugars.
- Return to boiling; boil and stir for 1 minute.
- Remove from heat; stir in vanilla and pecans.
- Beat until mixture thickens.
- Immediately drop from teaspoon onto wax paper.
- Cool.
Nutrition Facts : Calories 172.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 21, Carbohydrate 28.8, Fiber 0.7, Sugar 27.7, Protein 0.6
QUICK PRALINE BARS
I'm posting this recipe in response to a request. I found it in the Nov. 19, 2002 issue of Woman's World magazine, where my sister had mini-mystery published! You could make these treats and then curl up with this magazine, your favorite magazine, or novel!
Provided by SilentCricket
Categories Bar Cookie
Time 21m
Yield 1 jelly roll pan of treats, 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°.
- Arrange graham crackers in single layer in ungreased 15 x 10" jelly-roll pan.
- Heat brown sugar and margarine to boiling in 2-qt. saucepan.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly.
- Sprinkle with pecans.
- Bake 8-10 minutes or until bubbly.
- Cool slightly.
- Break into squares.
PRALINE CRACK
This stuff is dangerously delicious. Praline Crack is what I call it because no other name is suitable. It's a buttery, sugary, crunchy and chewy praline twist on cracker toffee! I had to expel it from my house immediately for fear I would eat the whole pan!
Provided by Shelly
Categories Dessert
Time 17m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Line a large ungreased baking pan with sides (jelly roll pan) with graham crackers, breaking in half if necessary to line the pan.
- Melt butter and sugar in a small saucepan over medium heat until it comes to a boil. Allow it to boil for 2 minutes, stirring constantly. Remove from heat and stir in salt and vanilla. Pour mixture over top of the graham crackers evenly, spreading to coat.
- Sprinkle pecans on top and bake in oven for 10-12 minutes until bubbly all over. If you prefer it a little crunchier, bake for 2 more minutes.
- Remove from oven and allow to cool. Cut into squares.
Nutrition Facts : Calories 164 calories, Sugar 9.2 g, Sodium 154 mg, Fat 9.5 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 1.3 g, Protein 1.3 g, Cholesterol 17.4 mg
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"
NEW ORLEANS PRALINES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.
- In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.
- Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer . Cook the candy, stirring occasionally, until the thermometer reads 240 F.
- Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.
- Add the vanilla extract and pecans.
- Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.
- Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you're done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
- Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.
Nutrition Facts : Calories 145 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 20 g, Fat 7 g, ServingSize 15 pralines (15 servings), UnsaturatedFat 0 g
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