At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Get to know the members of the Land O’Lakes Co-op with a seasonal look at family life on the dairy farm.
View our story
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! :)
Email address will not be published
How Did This Recipe Work Out for You?
Please return to landolakes.com to rate and review this recipe.
Your comments and suggestions are appreciated by others.
This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1352
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Fondant isn’t just for pastry chefs anymore. You can easily achieve impressive cakes and decorations by taking a little time and making marshmallow fondant. Marshmallow fondant is much simpler to make than traditional fondant, and tastes so good you won’t need to peel it off before eating the cake. More ...
The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.
We'll email instructions to the address you used to register.
We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.
If you are already a member, please sign in.
Look for an email soon with instructions to reset your password.
If you did not receive the email, please check your email junk folder (just in case) or contact us.
Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
Your question has been submitted.
Your email has been sent. Thanks for sharing this Land O Lakes recipe!