My good friend, Erin, from Texanerin Baking wrote a cookbook! It’s called the The Sweet Side of Ancient Grains. I’ve had it for a few months and have been trying the recipes when I get an itch to bake a sweet treat! They’ve all be amazing, but these pecan praline bars are my favorite.
I’ve made these a few times and every time they turn out just delicious. They’re always the hit at the party and would be a perfect (and easy) addition to your Thanksgiving meals this week! I bet you have all of the ingredients already, too!
You can buy her book on Amazon right now! Great Christmas presents…hint, hint.
Servings: 16 blondies
Pecan Praline Blondies
These pecan praline bars are my favorite. They're always the hit at the party and would be a perfect (and easy) addition to your Thanksgiving meals!
Ingredients
Method
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment paper.
- In a large bowl, stir the melted butter, sugar, maple syrup and vanilla.
- Add in the egg and whisk until combined.
- Fold in the salt and flour until there are only a few streaks of flour remaining.
- Pour into the prepared pan.
- For the topping, melt the butter in a small sauce pan over medium heat.
- Stir in the sugar, salt and vanilla.
- Add in the pecans and continue to stir occasionally until the mixture starts to bubble and sizzle.
- Spoon the topping over the blondie batter.
- Bake for 20-25 minutes or until the middle is set and it's lightly browned.
- Allow them to cool completely before removing the blondies from the pan via the parchment paper.
- Cut into squares and enjoy!
Notes
Store in an airtight container at room temperature for up to 3 days (if they last that long!).
