Recipe: Pecan Praline Bars

PECAN PRALINE BARS

FOR THE BROWN SUGAR CRUST:
3/4 cup unsalted butter
1 cup packed dark brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp salt
1 cup all-purpose flour
FOR THE CARAMEL TOPPING:
12 ozs pecans (about 3 cups)
1/2 cup unsalted butter
3 cups packed dark brown sugar
1/2 cup light corn syrup
1/2 tsp salt
1 cup heavy (whipping) cream
2 tbsp bourbon or dark rum

Heat oven to 375 degrees F. Line a 15 1/2x10 1/2-inch jelly-roll pan (rimmed baking sheet) with foil, letting foil extend about 2 inches above pan at both sides. Coat foil with nonstick spray. Have ready a baking sheet large than the jelly-roll pan.

TO MAKE THE BROWN SUGAR CRUST:
Melt butter in a medium saucepan. Remove from heat and whisk in brown sugar, then eggs, vanilla and salt. With a wooden spoon, stir in flour. Scrape into foil-lined pan, spread into corners and smooth top with a rubber spatula.

Bake 15 minutes or until springy when touched. Cool on a wire rack.

TO MAKE THE CARAMEL TOPPING:
Meanwhile, spread pecans on baking sheet and bake 8 minutes or until aromatic, toasted and golden brown. Let cool completely.

Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.

Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.

Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.

Makes 60 servings
Source: Woman's Day Cookie Cookbook