Best Pumpkin Praline Bars Recipes

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.

PUMPKIN CHEESE PRALINE BARS

Steps:

• Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper; brush pan with softened butter.
• Prepare pumpkin batter;
• In an electric mixer on medium speed, mix together brown sugar, cinnamon, ginger, cloves, baking powder and baking soda for about 30 seconds, until evenly combined. Add butter, eggs and pumpkin; beat on medium speed for 2 minutes, until smooth. Scrape bowl with rubber spatula. Add flour all at once; beat on low speed for 30 seconds, until flour is evenly blended inches.
• Pour half the pumpkin batter into prepared pan. Reserve other half in a small bowl, scraping mixing bowl well.
• Using the same mixing bowl, prepare cream cheese batter:
• Beat cream cheese, egg and extracts on medium speed for abut 2 minutes, until fluffy and smooth. Add sugar; beat on medium speed for about 1 minute. Spread cream cheese batter over pumpkin batter in pan.
• Pour reserved pumpkin batter over cream cheese layer. Using a rubber spatula, cut through the batter several times through the length of the pan, then through the width of the pan, to create a marbled effect.
• Prepare topping:
• Using an electric mixer on medium speed, beat butter and brown sugar for 2 minutes, until fluffy and light in color. Add flour and pecans; bet on low speed for about 1 minute. The mixture will be crumbly.
• Sprinkle crumbs evenly over marbled batter.
• Bake for 30 to 35 minutes. When done, the topping will have begun to brown and the top will feel slightly firm when touched gently with your fingertip. Remove from oven; let cool completely on wire rack; cut into bars.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• MAKE THE PASTRY In a food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse just until they resemble small peas. Add the ice water and pulse just until the dough is lightly moistened. Turn the dough out onto a lightly floured work surface and knead it several times, until it comes together. Flatten the dough into a disk, wrap it in plastic and refrigerate until chilled, about 30 minutes. Preheat the oven to 350°. Butter a 9-by-13-inch glass baking dish. On a lightly floured work surface, roll out the pastry to an 11-by-15-inch rectangle, about 1/8-inch thick. Trim the pastry to a 10-by-14-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it in the prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with pie weights or dried beans. Bake the pastry for about 20 minutes, until it is lightly browned and just set. Remove the foil and weights and bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned. MEANWHILE, MAKE THE FILLING: In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in the evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very jiggly in the center. MEANWHILE, MAKE THE TOPPING In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake for about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely jiggly in the center. Let cool completely, then cut into 16 bars.

PUMPKIN PRALINE BARS RECIPE - (4.7/5)

Steps:

• Heat oven to 350°F. Line 8 x 8-inch baking pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray. Stir cookie mix and 1/2 cup melted butter in medium bowl with fork until evenly moistened. Press into bottom of prepared pan. Bake 10 minutes. Whisk egg in medium bowl. Whisk in corn syrup, 2 tablespoons melted butter and vanilla until blended. Stir in pecans. Spread evenly over partially baked layer. Bake 23 to 25 minutes or until topping is set and golden brown. Cool 15 minutes. Remove from pan using edges of foil. Place on cutting board. Pull foil away from sides of bars. Cool completely. Trim outer edge before cutting into bars.