Brown Sugar Praline Bars

Brown Sugar Praline Bars

These easy brown sugar praline bars feature pecans and toffee bits mixed into the crust and sprinkled on top after baking.

20 min. prep time
48 bars
555 Ratings



1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chopped pecans
1/4 cup toffee bits


3/4 cup semi-sweet chocolate chips
3/4 cup white baking chips
2 tablespoons finely chopped pecans
2 tablespoons toffee bits


Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.

Melt butter in 2-quart saucepan. Remove from heat; stir in brown sugar and vanilla. Add egg; mix well. Add flour, baking powder and salt; stir until well mixed. Stir in 1/4 cup pecans and 1/4 cup toffee bits.

Spread batter into prepared pan. Bake 15-18 minutes or until edges are lightly browned and begin to pull away from sides of pan. Sprinkle with baking chips immediately; let stand 3 minutes. Swirl chips slightly with knife for marbled effect. Sprinkle remaining topping ingredients over melted chocolate.

Let stand 1-2 hours or until chocolate is set. Cut into 24 squares. Cut each square into 2 triangles.

Nutrition Facts (1 bar)

Calories: 80

Fat: 5g

Cholesterol: 10mg

Sodium: 35mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: 1g

Recipe #13384©2005Land O'Lakes, Inc.

Recipe Comments & Reviews

Turned out great! I also used almonds, as I did not have enough pecans. The semi-sweet chocolate seems to melt much faster than the white chocolate; would suggest to sprinke with white chocolate first, put back in oven 1-2 minutes, and then add semi-sweet chocolate. I also put back in oven @ 1-2 min. intervals until melted enough to swirl. Never did really swirl, but turned out great anyway. Also took much longer than 2 hours to cool. After coolin, I put it in fridge for maybe 10 minutes, then let it come back to room temp and cut easily. Make sure it is not cold, or it will "crack" with knife.
After sprinkling the baking chips on top of the baked batter, I returned it to the oven for 1 1/2 minutes to ensure the chips quickly & completely melted. It makes the swirling of the melted chocolate go much smoother.
Tried this recipe for the very time & found it extremely delicious! This should satisfy any chocolate lover's palette.
What a unique and easy cookie! When the dough was mixed I considered a smaller pan, but went with the called for 9 x 13. I'm glad I did: it produced a cookie which measures about 1/2" deep including frosting and toppings. Wonderful texture! I would suggest letting cookies rest several hours or overnight before slicing; after the chocolate firmed up, I covered the pan with plastic wrap and the result was superb! These will be part of my Christmas cookie trays in December.
First off I debated about trying this recipe at all since my mother had told me she tried a few praline recipes in the past and didn't care for any of them. I made this recipe and I must admit it was incredibly easy and good. The one thing I did do differently to the recipe was I used a 9x9 pan instead of the 9x13. Good Luck and happy baking! :)

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