Praline Candy Bar Cookies

Preparation time: 25 minutes
Cooking time: 3 minutes
Baking time: 25 minutes
Yield: 24 squares

For brown sugar crust:
2 sticks unsalted butter, softened
1 ½ cups packed light brown sugar
1 egg, separated
2 cups flour
1/8 tsp. Salt

For praline topping;
1 cup packed light brown sugar
2 tablespoons sugar
¼ cup dark corn syrup
1 stick unsalted butter
¼ cup whipping cream
2 cups chopped pecans
2 tablespoons bourbon
1 tablespoon vanilla
Pinch salt
1 ½ ounces bittersweet chocolate, chopped (about ¼ cup), melted

1. Heat oven to 350 degrees. For crust, cream butter and sugar until light and fluffy with a mixer on medium speed. Add egg yolk. Beat well. Add flour and salt; mix until smooth. Transfer to 13-by-9-by-2-inch baking pan; spread evenly with spatula. Cover with plastic wrap; press gently into place. Remove plastic.

2. Whisk egg white until foamy; brush lightly over dough with a brush. (Some will be left over.) Baker until puffed and lightly browned, about 20 minutes. Transfer to rack; let rest 15 minutes.

3. For praline topping, heat sugars, corn syrup and butter to boil in small, heavy saucepan over medium-low heat, stirring frequently. Let boil 1 minute. Add cream; stir until smooth. Stir in pecans, bourbon, vanilla and salt. Pour filling over crust; tilt pan to spread evenly.

4. Bake until topping is dark brown and bubbly (bubbles will be large at first, then smaller and closer together), about 25 minutes. Cool completely; cut into squares. Use fork to drizzle melted chocolate over surface. May take several hours for praline to firm up completely. (Can be baked 2 days ahead and kept at room temperature in airtight container, each layer separated by waxed paper.)


Carolyn Sheehy
Clare and Lucy Oesterle Director of Library Services