Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These easy brown sugar praline bars feature pecans and toffee bits mixed into the crust and sprinkled on top after baking.
Heat oven to 350°F. 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 greased 13x9-inch baking pan. Bake 15-18 minutes or until edges are lightly browned and begin to pull away from sides of pan. Immediately sprinkle with baking chips; 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.
*Substitute 3/4 cup real semi-sweet chocolate chips and 3/4 cup white baking chips.
Dietary Fiber: 0g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1352
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
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