Pecan Praline Crunch Bars
These irresistible bars feature a buttery shortbread crust layered with a sweet, crunchy pecan praline topping. They are the perfect balance of salty and sweet, making them an ideal treat for holidays, potlucks, or a simple sweet craving.
Ingredients
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsalted butter softened
- 0.25 cup granulated sugar
- 0.25 tsp salt
- 1 cup pecan halves
- 0.5 cup unsalted butter
- 0.5 cup packed light brown sugar
- 0.25 cup honey
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Notes
Storage: Store bars in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer for up to 3 months. Thaw at room temperature.
Make-Ahead: The crust can be pre-baked, cooled, and stored at room temperature for 1 day before adding the topping and finishing the bake.
Substitutions: Honey can be replaced with light corn syrup. For a nut-free version, use roasted pumpkin seeds. Heavy cream can be substituted with full-fat coconut milk.
Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert.
Make-Ahead: The crust can be pre-baked, cooled, and stored at room temperature for 1 day before adding the topping and finishing the bake.
Substitutions: Honey can be replaced with light corn syrup. For a nut-free version, use roasted pumpkin seeds. Heavy cream can be substituted with full-fat coconut milk.
Serving Suggestion: Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special dessert.