Here’s a classic recipe:
🍬 Praline Crunch Bars
Servings: 16
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
🧂 Ingredients
For the Base:
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1 cup unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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¼ tsp salt
For the Custard Layer (Optional but traditional):
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8 oz cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the Praline Topping:
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1 cup light brown sugar, packed
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½ cup unsalted butter
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¼ cup heavy cream
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1 ½ cups pecan halves, roughly chopped
👩🍳 Instructions
1. Preheat Oven:
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Heat oven to 350°F (175°C).
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Line a 9×13-inch pan with parchment paper and lightly grease.
2. Make the Base:
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Cream butter and sugar until fluffy.
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Stir in flour and salt until crumbly but forms a dough.
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Press evenly into the prepared pan.
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Bake 15 minutes, until lightly golden.
3. Prepare the Custard Layer (Optional):
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Beat cream cheese until smooth.
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Add sugar, eggs, and vanilla. Mix until creamy.
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Pour over baked crust and smooth the top.
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Bake an additional 10 minutes.
4. Make the Praline Topping:
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In a saucepan over medium heat, melt butter, then stir in brown sugar and heavy cream.
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Bring to a gentle boil and cook 1–2 minutes until slightly thickened.
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Stir in pecans.
5. Assemble & Bake:
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Pour praline mixture evenly over the bar layer.
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Bake 10–15 minutes until bubbly and caramelized.
6. Cool & Serve:
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Let bars cool completely at room temperature (or refrigerate for faster setting).
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Cut into squares or rectangles.
🍴 Tips & Variations
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Extra crunch: Toast pecans lightly before adding to topping.
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Chocolate twist: Drizzle melted chocolate over the cooled bars.
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Chewier bars: Add 2 tbsp corn syrup to the praline topping.
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Storage: Keep in an airtight container at room temp up to 3 days, or refrigerate up to 1 week.
If you want, I can also give a quick “no-bake Praline Crunch” version that’s even simpler and perfect for last-minute desserts.
Do you want me to do that?
