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.
Easy Praline Pecan Bars Recipe
My family 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. How to make simple Praline Pecan Bars: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat oven to 350°F. Spray a 13 x 9 inch baking pan with cooking spray. Set aside.
- Dry Ingredients – In a medium mixing bowl, whisk together flour, baking powder and salt.
- Creamed Ingredients – Using an electric mixer, cream together butter, sugar, eggs and vanilla until fluffy and light beige in color.
- Combine – 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 – Spread the batter in the prepared pan. Arrange 30 pecan halves on top,
- Bake – Bake per the recipe until a toothpick inserted into the center shows moist crumbs.
- Cool in the pan on a cooling rack then cut and serve.
How to Make the BEST Praline Pecan Bars Recipe
- Ingredients you’ll need to make homemade Praline Pecan Bars: All purpose flour, pecans, baking soda, salt, dark brown sugar, butter, large eggs, caramel or butterscotch baking chips and vanilla extract.
- Kitchen tools you’ll need: One 13 x 9 inch non stick metal baking pan, hand mixer or stand mixer, measuring cups and spoons, whisk, large spatula, large bowl, medium bowl and cooling rack.
- For this recipe, it’s important that you use dark brown sugar for the more intense flavor. It does matter in this instance as it forms the basis for the praline flavor. Plus, it lends a delightful chewy texture to the cookie bars.
- There’s no need to toast the nuts prior to adding them to the dough. The pecan halves arranged on top will toast nicely while baking.
- You can use a glass dish for these bars but please note, glass hold the heat and the baking time may need to be adjusted. If you love those chewy edges like brownies, go with metal.
- I love adding either caramel or butterscotch baking chips to the batter. These bars are delicious without them, too. It’s your call. Either flavor, you can’t go wrong.
- If you’d like to stretch these bars a bit further and end up with more servings, you can use 36 pecan halves on top. Doing so 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 airtight container at room temperature. They also freeze well and will safely keep for up to 3 months.
More Pecan Praline Desserts to Make
- 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.
- You can whip-up a batch of these Pecan Praline Clusters in no time using your microwave.
- This Praline Pecan Monkey Bread never lasts long.
- A fall favorite at our house is my Fresh Apple Cake drizzled with a dreamy pecan praline sauce just before serving.
- Start your holiday brunch with these Pecan Praline Cinnamon Rolls made from scratch.
- Pecan Brittle from My Baking Addiction.
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Helpful Kitchen Items:
Praline Pecan Bars
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 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
- 1/2 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.
- In a large bowl use an electric mixer on medium high speed to 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 to the bowl. Mix just until fully moistened. Mix in pecans and baking chips by hand.
- Spread dough evenly in prepared 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.