Description
These buttery pecan praline squares bring all the flavor of New Orleans—sweet, nutty, and layered over a golden shortbread crust.
Ingredients
For the Crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 tsp salt
3/4 cup unsalted butter, cold and cubed
For the Pecan Filling:
1 cup light brown sugar
1/2 cup honey (or maple syrup)
1/2 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract
1/4 tsp salt
2 1/2 cups chopped pecans
Extra pecan halves, for topping
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Make the Crust: In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter using a pastry cutter or fork until crumbly. Press into prepared pan.
Bake crust for 15 minutes or until lightly golden.
Make the Filling: In a saucepan over medium heat, combine brown sugar, honey, cream, and butter. Bring to a gentle boil, stirring until smooth and glossy.
Remove from heat; stir in vanilla, salt, and chopped pecans.
Pour filling evenly over warm crust. Top with extra pecan halves for presentation.
Bake again for 20–25 minutes, or until filling is set.
Cool completely in pan. For best results, chill before slicing into squares.
Notes
Toast pecans beforehand for enhanced flavor and crunch.
Chill before slicing for clean edges.
Store in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
Great for holiday gifting, dessert platters, or a Southern-themed brunch.
For extra indulgence, drizzle with caramel or serve warm with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Bars & Squares
- Method: Baked
- Cuisine: Southern, American
