Praline Shortbread Bars
These are really rich with a crumbly shortbread crust and a smooth praline filling with just enough coconut and pecans to add interest. They don’t take long to make and the results are spectacular. For the base: 1/2 c butter softened 1/3 c sugar 1 egg 1 1/4 c flour pinch of salt 1 tsp vanilla Cream butter and sugar until smooth. Add egg and ebat to blend. Add flour, salt and vanilla and mix into a smooth dough (will be sticky.) Press into the bottom of a 13″x 9″ pan and bake at 350 for 15 minutes. Filling: In mixing bowl beat remaining 2 eggs until frothy. Beat in brown sugar. Add 3 Tbs flour, 1 tsp vanilla, 1/2 tsp baking powder. pinch of salt.. and mix well. Stir in 1 c chopped pecans and 1 c browned coconut. Spread over cake and bake 20 minutes more. Cool. Topping: 1/2 c butter, 1/2 c brown sugar, 1 tsp vanilla. Melt butter in saucepan. Stir in brown sugar untit it is well incorporated into the butter and no graininess remains…remove from heat and spoon over cake. Cool completely .. This made 1 dozen bars for us..You may get more if you are frugal. :)
Related Stories
POSTED IN: Cookies
7 opinions for Praline Shortbread Bars
tracey
Aug 5, 2007 at 10:38 pm
Yummy!! These look fantastic!!!!
Heather
Aug 6, 2007 at 12:32 pm
Oh those look so good!
The 50 Best Cookie Recipes on the Internet
Aug 27, 2007 at 8:56 pm
[…] 37.praline shortbread bars […]
HollyK
Sep 5, 2007 at 4:56 pm
Question, as I was reading throug this, I noticed that for the filling you wrote: “Filling: In mixing bowl beat remaining 2 eggs until frothy. Beat in brown sugar.” How much brown sugar?
Marye
Sep 5, 2007 at 5:21 pm
Holly- that would be 1/2 cup. :)
Kate
Dec 15, 2007 at 6:17 pm
Making these right now - so excited!
One (probably stupid) question: I always thought browned coconut was done with butter…but the only instructions I’ve found are the following from Pillsbury:
“1. Heat the oven to 350° F. Spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally. Watch closely to avoid over-browning.
2. To toast in the microwave oven, spread coconut in a microwave-safe pan. Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.”
Is this what you would recommend?
Marye
Dec 16, 2007 at 3:31 pm
Kate-I use method 2…but you really want to watch it it burns quickly
Have an opinion? Leave a comment: