These decadent Praline Pecan Bars are both indulgent and addictive. The chewy texture combined with the rich flavor of the toasted pecans is certain to add these to your list of family favorites.
Praline Pecan Bars
My boys are huge fans of dessert bars in every flavor. I think it's the handheld option that thrills them the most. They're big on grabbing one in each hand and taking off. Whether it's my chocolate chip cookie cheesecake bars, warm cherry pie crumb bars or double chocolate red velvet chess bars.
Helpful Tips for Making Dessert Bars
- For this recipe, it's important that you use dark brown sugar for the more intense flavor. It does matter, as it forms the basis for the praline flavor.
- There's no need to toast the nuts prior to adding them to the dough. The pecan halves arranged on top will toast while baking.
- I love adding either caramel or butterscotch baking chips to the batter. These bars are delicious without them, too. It's your call.
- If you'd like to stretch these bars a bit further, use 36 pecan halves on top, which will give you smaller bars but, more servings. Likewise, if you'd like to cut them larger, use less pecan halves.
- These bars will keep up to three days in an air tight container at room temperature. They also freeze well.
Other Pecan Praline Desserts to Try
If you're a die hard pecan fan as I am, you'll love my recipe for pecan praline pound cake. Another delightful way to enjoy pecans is with a generous drizzle of homemade bourbon praline pecan sauce on your next bowl of ice cream. A fall favorite at our house is, my fresh apple cake drizzled with a dreamy pecan praline sauce just before serving. You may also enjoy this recipe for pralines and cream ice cream from I Wash You Dry.
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Helpful Kitchen Items:
Praline Pecan Bars
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 cups packed dark brown sugar
- 1 cup salted or unsalted butter softened
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup chopped pecans
- ½ cup caramel or butterscotch baking chips optional
- 30 pecan halves
- Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- Using an electric mixer, cream together butter, sugar, eggs and vanilla until fluffy and light beige in color.
- Lower the speed of the mixer gradually adding sifted dry ingredients. Mix just until fully moistened. Mix in pecans and baking chips, if using, by hand.
- Spread in pan. Arrange 30 pecan halves on top,
- Bake for 35-40 minutes or until a toothpick inserted into the center shows moist crumbs. Cool in the pan on a cooling rack.
- Store in an airtight container at room temperature for up to 3 days.