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Secret Recipe Club: Pecan Praline Bars

It’s time for another Secret Recipe Club!

Secret Recipe Club

I honestly can’t believe it’s already that time again. It’s been a crazy four weeks since I posted that Lemon Pineapple Cream Pie, and it went by faster than I’d like to admit!

When I opened my assignment email this month, I was stoked! I’ve been assigned Heather’s blog, Sweet and Savory Tooth. I first met Heather when she had my blog for SRC a while back. She made my maple corn bread recipe, and knocked it out of the park.

It took me absolutely ages to decide what I would make. I tossed around so many ideas, from Cranberry Banana Bread, (still on the to-make list, if I’m honest), Mini Pumpkin Donuts, and Ginger Chewies were all top contenders. And in fact, I somehow glossed over the recipe that I finally chose a couple of times before my brain registered the words, Pecan Praline.

Any Texan will tell you, those are magical words. If it’s got pecans, and they’ve been covered in sugary goodness? I’m in.

So, I only have one note to say about this recipe. Heather’s directions said to use an ungreased pan, and even going into the oven, I knew that wasn’t going to end well in our kitchen.

Don’t get me wrong – these bars are beyond delicious. Everything this Texan wants something called “pecan praline” to be. Buttery, nutty, with molasses notes a plenty.

Unfortunately, when I went to invert the bars as the directions advised, the bars would not come out. Even after running a knife around the edge, and lightly tapping the bottom of the pan, they would not move. We ended up having to just kind of shovel the bars out in pieces with a spatula, and then cut squares out where we could.

I would recommend either greasing the pan with cooking spray, or lining it with parchment paper. Please do it, because you’re going to want to eat these bars by the spoonful if you don’t. I absolutely don’t know this from experience. Nuh uh, not me.

I also highly recommend using the bars as the base of a vanilla ice cream sundae, with warm caramel syrup. I’ve been dreaming about that since I pulled them out of the oven.

Thanks, Heather, for some wonderful pecan praline goodness!

[wpurp-searchable-recipe]Secret Recipe Club: Pecan Praline Bars – – – [/wpurp-searchable-recipe]

Maple Cranberry Banana Bread | Bluebonnets & Brownies

Saturday 14th of February 2015

[…] This recipe is adapted from Sweet and Savory Tooth, the blog I had this month for Secret Recipe Club. The recipe was one of my top contenders for that post, but in the end I made Pecan Praline Bars. […]

Roxana | Roxana's Home Baking

Thursday 16th of August 2012

I'd have no problem eating these bars straight from the pan.


Wednesday 8th of August 2012

Oh yes! Praline pecan sundae! That's what I'm talking about!

Isabelle @ Crumb

Tuesday 7th of August 2012

Too bad these didn't turn out prettier, but they still look ooey-gooey delicious. I'm with Aimee... I'd just eat them right out of the pan with a spoon, if that's what it came down to. :) Though if (or rather when) I get around to trying this recipe, I'll probably grease the pan AND line it with parchment just to be extra-sure... I'm a little OCD when it comes to these things.

Lesa @Edesia's Notebook

Tuesday 7th of August 2012

Oh wow, those bars look amazing! Too bad about the pan issue, but I'm sure that didn't stop you from enjoying them. I love your idea about putting them with ice cream. Yum!

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