Best Praline Shortbread Squares Recipes

PECAN SQUARES ALA THE BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.
• Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt.
• Mix the dry ingredients into the batter with the mixer on low speed until just combined.
• Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour.
• Bake for 15 minutes, until the crust is set but not browned.
• Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
• Cook over low heat until the butter is melted, using a wooden spoon to stir.
• Raise the heat and boil for 3 minutes.
• Remove from the heat. Stir in the heavy cream and pecans.
• Pour over the crust, trying not to get the filling between the crust and the pan.
• Bake for 25 to 30 minutes, until the filling is set.
• Remove from the oven and allow to cool.
• Wrap in plastic wrap and refrigerate until cold.
• Cut into bars.
• Dip one end in chocolate, if desired.
• Flatten cupcake papers and top each with a bar.

PRALINE SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
• To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
• Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool.
• While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
• Place in the refrigerator for 3 hours to set. Cut into squares and serve.

PECAN SQUARES

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
• For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MARTHA'S PECAN BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
• Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
• Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
• Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
• Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.