Brown Sugar Praline Bars
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.

48
bars
20 min
PREP TIME
1 hr 40 min
TOTAL TIME

Ingredients

Crust

1/2 cup Land O Lakes® Butter

1/2 cup firmly packed brown sugar

1 teaspoon vanilla

1 large Land O Lakes® Egg lightly beaten

1 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup chopped pecans

1/4 cup toffee bits

Topping

3/4 cup semi-sweet chocolate chips

2 tablespoons finely chopped pecans

2 tablespoons toffee bits

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 13x9-inch baking pan with no-stick cooking spray; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Spread batter into prepared pan. Bake 15-17 minutes or until edges are lightly browned and begin to pull away from sides of pan. Sprinkle with chocolate chips immediately; let stand 3 minutes. Spread chips gently over crust. Sprinkle remaining topping ingredients over melted chocolate, gently press toppings to adhere to chocolate.

  4. STEP 4

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

Nutrition

60Calories
4Fat (mg)
10Cholesterol (mg)
40Sodium (mg)
7Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

Explore reviews from
our online community

  November 01, 2010

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.

— says Beth
Helpful?
  April 30, 2009

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.

— says Carmela
Helpful?
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