Pecan Sandie
Praline Bars
MAKES 1 (8-INCH) SQUARE PAN
Some of our favorite fall fl avors come
together in these magical bars.
COOKIE LAYER
1 cup unsalted butter,
softened
1⁄3 cup firmly packed light
brown sugar
1 large egg
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 cup finely chopped pecans
1 teaspoon kosher salt
PRALINE LAYER
2⁄3 cup light corn syrup
½ cup firmly packed light
brown sugar
2 large eggs
2 tablespoons unsalted
butter, melted
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1½ cups chopped pecans1 (12-ounce) package
semisweet chocolate chips- Preheat oven to 350°. Spray
an 8-inch square baking pan
with baking spray with flour.
2. For cookie layer: In a large bowl,
beat butter and brown sugar with
a mixer at medium speed until
creamy, 3 to 4 minutes, stopping
to scrape sides of bowl. Add egg
and vanilla, beating well. Gradually
add flour, pecans, and salt, beating
until combined. Press mixture into
prepared pan.
3. Bake until edges are golden brown,
about 15 minutes. Let cool slightly.
4. For praline layer: In a medium
bowl, beat corn syrup, brown
sugar, eggs, melted butter, vanilla,
and salt with a mixer at medium
speed until combined; fold in
pecans. Pour praline layer over
cooled cookie layer.
5. Bake until praline layer is set,
about 35 minutes. Immediately
sprinkle with chocolate chips, and
let melt. Using an offset spatula,
spread melted chocolate over
praline layer. Let cool to room
temperature and cut into bars.